One-Pot Butter Mushroom Rice

one-pot rice with mushrooms, dashi, and butter

Makes 2 bowls · 547 kcal per serving

Ingredients

• 185 g Jasmine Rice
• 42 g Butter
• 6 g Garlic
• 2 g Ginger
• 296 g Water
• 3 g Dashi Powder
• 33 g Soy Sauce
• 13 g White Sugar
• 1 g Black Pepper
• 105 g Mushroom
• 15 g Scallion

Method

1. 1. Melt the butter in a medium non-stick pot over medium-high heat, then cook the garlic and ginger until golden and fragrant, ~2 min.
2. 2. Add the rice, water, dashi, soy sauce, sugar, and black pepper and stir to combine, then lay the mushrooms over the top without stirring them in.
3. 3. Bring to a boil, cover, and simmer on medium-low 15 min or cook in rice cooker.
4. 4. Turn off the heat and leave it covered 10 min more, until the rice is tender and the liquid is fully absorbed.
5. 5. Fluff, scatter the green onions over, add a spoon of chili oil if desired, and serve warm.

Notes

Use a non-stick pot so the bottom does not catch.