This simple Miso Rice dish is seasoned with miso, shiitake mushrooms, and ginger. It's a great meal starter and pairs well with steamed veggies and a grilled protein.
While most days I prefer making a big batch of basmati rice in my Instant Pot, sometimes I crave a rice dish that stands on its own.
This Miso Mushroom Rice is just that, an almost sweet, definitely savory and salty rice dish that deserves to be at the center of the plate. Miso has a complex flavor that transfers well to rice.
This recipe also includes a ginger sauce that's inspired by yum yum sauce. It gives the entire recipe a Japanese steakhouse feeling. Pair with Tofu Grilled Chicken and some simple steamed broccoli, and you're in for a weeknight treat!
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Ingredients
- Miso: Yellow, white, or red miso all work and will all impart slightly different flavors to the rice.
- Shiitake mushrooms: I love the way that shiitakes absorb the broth. They add a great texture to the rice without overpowering it. Baby bella or white mushrooms work, but add a slightly different texture.
- Ginger: I recommend grating ginger on a Microplane or the smallest holes of a box grater. This helps it cook more quickly and distributes the ginger better throughout the rice.
- Sesame oil: Just a drizzle adds toastiness to the rice. I recommend sautéing the mushrooms in canola oil or another neutral oil because toasted sesame oil doesn't handle high heat well and is better as a finishing oil.
Step-by-step instructions
- Remove the woody stems from the shiitake mushrooms. Dice the caps. Heat a medium sauce pot over medium heat, then drizzle with oil. Once hot, add the mushrooms. Sauté until golden, just 6-8 minutes.
- Stir in the ginger, cooking another 1-2 minutes, until fragrant. Add the sesame oil and 1 ¼ cup of water.
- In a small bowl, whisk together the miso and an equal amount of water. Thinning the miso helps distribute it better. Add this to the rice.
- Bring to a boil. Once boiling, reduce to a gentle simmer. Cover and simmer until the rice is tender, just 15-20 minutes. Stir and enjoy!
Cassidy's tips
- This recipe makes 2-4 servings of rice, depending on your appetite. If you like fried rice, I highly recommend using leftover miso rice for it! Add any veggies, grilled tofu, etc. to make it a meal.
- The rice is served with Grilled Tofu "Chicken" and a yum yum-style sauce in the photos. The sauce gives the rice a Japanese steakhouse feel.
Storage tips
- Storage: For food safety purposes, always cool rice quickly in a shallow dish.
- Reheating: As mentioned above, this rice reheats well as fried rice. Or reheat it in the microwave until hot, just about 1 minute.
More easy rice recipes
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Mushroom Miso Rice
This simple rice dish is seasoned with miso, shiitake mushrooms, and ginger. It's a great meal starter and pairs well with steamed veggies and a grilled protein.
Ingredients
Mushroom Miso Rice
- 1 cup medium grain white rice see note #1
- 4 ounces shiitake mushrooms
- 1 tablespoon neutral oil
- pinch salt
- 2 teaspoons ginger paste see note #2
- 1 teaspoon sesame oil
- 1 ¼ cup water
- 1 ½ tablespoons yellow miso plus 2 tablespoons water
- green onions thinly sliced, for serving
For the sauce (optional)
- ⅓ cup mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon mirin
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
Instructions
For the rice
- Rinse the rice well in a fine mesh sieve. Set aside.
- Remove the woody stems from the shiitake mushrooms. Dice the caps. Aim for about 1 cup of diced mushroom.
- Heat a medium sauce pot over medium heat, then drizzle with oil. Once hot, add the diced mushrooms. Sauté until golden, just 6-8 minutes.
- Sprinkle the mushrooms with a pinch of salt. Stir in the ginger paste, cooking another 1-2 minutes, until fragrant. Add the sesame oil, 1 ¼ cup of water, and the rinsed rice.
- In a small bowl, whisk together the miso and an equal amount of water. Thinning the miso helps distribute it better. Add this to the rice.
- Bring to a boil. Once boiling, reduce to a gentle simmer. Cover and simmer until the rice is tender, 15-20 minutes. Fluff the rice with a fork before serving. Serve garnished with sliced green onions.
For the sauce
- Meanwhile, make the optional sauce in a small bowl by whisking together mayonnaise, chili garlic sauce, mirin, ginger paste, sesame oil, and soy sauce. Taste for spice (chili garlic sauce), acidity (mirin), and salt (soy sauce), adjusting as needed. Serve drizzled over the rice.
Notes
- Rice: This recipe works with medium grain and long grain white rice. I also tested it with basmati rice. Brown rice does not work as a direct swap, as it needs 50% more liquid and nearly double cook time.
- Ginger: Ginger can be bought as a paste or you can grate ginger into a paste using a Microplane or the smallest holes on a box grater.
- Miso: Yellow, white, or red miso all work and will all impart slightly different flavors to the rice.
- Nutrition facts are an estimation and do not include the sauce ingredients.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 54gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 330mgPotassium: 204mgFiber: 2gSugar: 2gVitamin A: 7IUCalcium: 26mgIron: 1mg
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