Japanese Shiitake-Butter Sticky Rice
April 22, 2024
Japanese Shiitake-Butter Sticky Rice is so easy to make because the shiitake mushrooms and carrots are steamed on top of the rice, infusing it with their flavor. The butter and miso add richness and umami.
It's a great side dish for meat, chicken, or seafood. We actually ate it on its own. You can also top it with a fried egg.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Ingredients
2 teaspoons finely grated fresh ginger
Kosher salt and ground black pepper
4 ounces fresh shiitake mushrooms, stemmed, caps sliced ¼ inch thick
2 medium carrots, peeled and shredded on the large holes of a box grater
2 tablespoons salted butter, room temperature
2 tablespoons red or white miso
1½ cups Japanese-style short-grain white rice, rinsed well and drained
Directions
1In a medium bowl, stir together the soy sauce, mirin, ginger and ¼ teaspoon pepper. Add the mushrooms and carrots, then toss to coat. In a small bowl, combine the butter and miso and stir until homogeneous; set aside at room temperature.
2In a medium saucepan, combine the rice and 1½ cups water. Bring to a simmer over medium-high, then reduce to low. Add the mushroom mixture and any liquid in the bowl, scattering it in an even layer on top of the rice; do not stir. Cover and cook until the rice has absorbed all of the liquid and the mushrooms and carrots are softened, about 20 minutes.
3Remove from the heat and let stand, covered, for 10 minutes.
4Uncover and add the miso butter.
5Using a silicone spatula, fluff the rice, stirring to incorporate the vegetables and butter, until well com-bined. Taste and season with salt and pepper.
Recipe from Milk Street.
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