Umami Mushroom Broccolini Rice
Serves 4
Directions
- 1Place one cup of short grain rice into a sauté pan.
- 2Rinse the rice two to three times to get rid of the excess starch.
- 3Add 2 teaspoons of chili oil and 2 teaspoons of homemade Umami powder to the rice.
- 4Give the rice a stir to mix in all those delicious flavors.
- 5Add one cup of water to the rice.
- 6Heat on medium-high heat.
- 7When the water begins to bubble, give the rice a good stir and turn the heat down to medium-low.
- 8Cover and cook for 15 minutes.
- 9Pat dry a 350g block of extra firm tofu with paper towel.
- 10Crumble the tofu into a small bowl.
- 11Heat a non-stick pan on medium heat.
- 12Add 1 tablespoon of chili oil.
- 13Carefully place the crumbled tofu into the pan.
- 14Sauté for 4 to 6 minutes to get a nice crispy crust.
- 15Add 3 teaspoons of homemade Umami powder and mix it in with the tofu.
- 16Add 2 teaspoons of dark soy sauce and sauté for another minute.
- 17Set the crumbled tofu aside.
- 18Dice one onion.
- 19Roughly chop about 60g of broccolini.
- 20Dice two King oyster mushrooms.
- 21After 15 minutes, turn the heat off on the rice and let it steam further for another 10 minutes.
- 22Heat the non-stick pan on medium-high heat.
- 23Add 2 teaspoons of avocado oil.
- 24Sauté the onions for a couple of minutes to sweat them out.
- 25Add the broccolini and sauté for a few minutes.
- 26Add the King oyster mushrooms and sauté for 3 to 4 minutes.
- 27Add back in the crumbled tofu and sauté for another couple of minutes.
- 28Combine 1/4 cup salt, 2 tbsp onion powder, 1 tsp garlic powder, 1 tbsp gochugaru, 2 tbsp peppercorn mix, 20g dried shiitake, and 3g kombu in a Vitamix blender.
- 29Choose the spice program on the Vitamix and press start to make the Umami seasoning.
- 30Finely chop two sticks of green onion.
- 31When the rice is done, fluff the rice with a fork or rice paddle.
- 32Add in the green onions.
- 33Add in the sautéed veggies.
- 34Mix to combine.
- 35Plate the rice generously and serve.
Ingredients
- 1 cup short grain rice
- 2 tsp chili oil
- 1 tbsp chili oil
- 2 tsp homemade Umami powder
- 3 tsp homemade Umami powder
- 1 cup water
- 350 g extra firm tofu
- 2 tsp dark soy sauce
- 1 diced onion
- 60 g roughly chopped broccolini
- 2 diced King oyster mushrooms
- 2 tsp avocado oil
- 2 sticks finely chopped green onion
Equipment
sauté pannon-stick panforkpotato masherVitamix Ascent X5 blenderrice paddle
Tips
- You can use jasmine rice or basmati rice instead of short grain rice.
- You can use a fork or potato masher to crumble the tofu, but hands are more fun.
- You can substitute red onion or two shallots for the onion.
- You can substitute shiitake mushrooms or any other mushrooms for king oyster mushrooms.
- Cooking rice and veggies separately and then combining them results in less moisture in the rice and a firmer texture.
- For a non-spicy Umami seasoning, simply omit the peppercorns.
- Store the Umami seasoning airtight for many months.
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