Buseot Sot Bap

• porzioni: 4 servings
• tempo di preparazione: 15 minutes
• tempo totale: 30 minutes

Ingredienti

3 cups short-grain white rice (sushi rice)

2 ½ cups water

4 cups mushroom of choice (I used enoki, oyster mushroom, shitake, and king oyster!)

2 tbsp soy sauce

3 tbsp red miso paste

3 tbsp soy sauce

3 tbsp honey

1 tsp sesame oil

1 tbsp butter for pot rice

1 tbsp butter for pan-frying mushrooms

Istruzioni

Prep the mushrooms. Rip into bitesized pieces or slice thinly.

Rinse the rice. Rub the granules against the palms of your hands. Repeat the process at least 7 times or until the water runs clear.

Soak the rice in cold water for 30 minutes.

Drain the soaked rice and transfer it into a heavy-duty pot.

Add water, soy sauce, and mushrooms on top.

Close the lid and heat on high until the mixture starts to boil.

Lower the heat to the lowest setting and cook for 12 minutes.

While the rice is cooking, score the king oyster mushroom diagonally. Make sure to not go all the way and only ⅓ of the way down.

Heat the skillet on medium-high heat and melt butter.

Once the butter starts foaming, place the king oyster mushroom scored side down. Turn the heat to a medium.

Press down on the middle part of the oyster as it fries. The oyster may start curling from the heat, and this allows for an even crust.

Turn the heat off. Let the rice rest, lid on. This process allows the rice to cook evenly from the residual heat and for perfectly fluffy beautiful rice.

Add 1 tbsp of butter while the rice is warm. Place the roasted mushrooms on top.

Pour the miso sauce over the rice. Gently mix with a wetted rice paddle. Enjoy!