Shitake Mushroom Rice

Preparation 1. Rinse the white rice under cold water until the water runs clear. Drain and set aside. 2. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper. Set aside. 3. Slice the shitake mushrooms, mince the garlic cloves, finely chop the onion, and chop the green onions. Set aside.

Cooking the Rice 1. In a large saucepan, bring the vegetable broth to a boil over medium heat. 2. Add the rinsed rice to the boiling broth, stir, then reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Making the Shitake Mushroom Mixture 1. In a large skillet, heat some oil over medium heat. 2. Add the garlic and onions, and sauté until translucent. 3. Add the sliced shitake mushrooms and cook until they are tender. 4. Pour in the soy sauce mixture and stir well to coat the mushrooms. 5. Cook for an additional 3-5 minutes.

Assembling the Shitake Mushroom Rice 1. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. 2. Top the rice with the cooked shitake mushroom mixture. 3. Garnish with sesame seeds, chopped cilantro, and scallions. 4. Serve hot and enjoy your delicious Shitake Mushroom Rice!