Best Miso Mushroom Crispy Rice Recipe - How To Make Miso Mushroom Crispy Rice

Step 1In a small saucepan over high heat, bring 5 cups water and 1 Tbsp. salt to a boil.

Step 2Meanwhile, rinse rice in a fine-mesh sieve until water runs clear. Add rice to boiling water, return to a boil, and gently stir to make sure no rice is stuck to bottom of pot. Cook, mostly undisturbed, until exterior is tender but middle of rice grain has a slight crunch, about 7 minutes. Drain in sieve, thoroughly rinse with cold water, and transfer to a large bowl.

Step 3Into a large stainless steel or cast-iron skillet over medium heat, pour 3 Tbsp. oil and swirl to coat skillet. Add half of mushrooms and cook, stirring occasionally, until golden brown and crispy on the edges, 13 to 15 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes more; season with a large pinch of salt. Transfer to a plate. Repeat with remaining 3 Tbsp. oil and mushrooms. Return all mushrooms to skillet and keep warm.

Step 4In a medium skillet over medium heat, melt 2 Tbsp. butter. Add white scallion parts and cook, stirring frequently, until starting to soften, about 2 minutes. Add wine and cook, stirring occasionally, until liquid is reduced by about half, 1 to 2 minutes. Whisk in 1/4 cup broth and 1/4 cup miso until combined. Cook, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Transfer to bowl with rice and toss to combine.

Step 5Wipe skillet clean and return to medium-low heat. Heat remaining 3 Tbsp. butter and 2 Tbsp. broth until butter melts. Gently spoon rice mixture into skillet on top of butter. (Do not pack the rice down.) Using a spoon handle, poke 6 to 8 holes about 1/2" in diameter into rice to allow steam to escape. Wrap skillet lid in a clean kitchen towel and place towel-wrapped lid on top of rice. Cook 10 minutes, then rotate pan 180° and cook until rice is crackling and bottom is set and becomes deep brown, 8 to 10 minutes. Remove lid and invert rice onto a plate so crispy side is facing up.

Step 6Meanwhile, in a small bowl, combine chili crisp, vinegar, hoisin, and remaining 3 Tbsp. miso. Pour half of miso mixture over mushrooms and toss to coat. Add mayonnaise to remaining miso mixture, then add remaining 1 Tbsp. water to make sauce easy to drizzle.

Step 7Top rice with mushrooms and drizzle with miso mayo. Sprinkle with green scallion parts and sesame seeds.

Miso Mushroom Crispy Rice

Ingredients

Directions

Delish Unlimited Member Exclusives