Umami Mushroom Broccolini Rice

Serves 4
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Directions

  1. 1Place one cup of short grain rice into a sauté pan.
  2. 2Place one cup of short grain rice into a sauté pan.
  3. 3Place one cup of short grain rice into a sauté pan.
  4. 4Rinse the rice two to three times to get rid of the excess starch.
  5. 5Rinse the rice two to three times to get rid of the excess starch.
  6. 6Rinse the rice two to three times to get rid of the excess starch.
  7. 7Add 2 teaspoons of chili oil and 2 teaspoons of homemade Umami powder to the rice.
  8. 8Add 2 teaspoons of chili oil and 2 teaspoons of homemade Umami powder to the rice.
  9. 9Add 2 teaspoons of chili oil and 2 teaspoons of homemade Umami powder to the rice.
  10. 10Give the rice a stir to mix in all those delicious flavors.
  11. 11Give the rice a stir to mix in all those delicious flavors.
  12. 12Give the rice a stir to mix in all those delicious flavors.
  13. 13Add one cup of water to the rice.
  14. 14Add one cup of water to the rice.
  15. 15Add one cup of water to the rice.
  16. 16Heat on medium-high heat.
  17. 17Heat on medium-high heat.
  18. 18Heat on medium-high heat.
  19. 19When the water begins to bubble, give the rice a good stir and turn the heat down to medium-low.
  20. 20When the water begins to bubble, give the rice a good stir and turn the heat down to medium-low.
  21. 21When the water begins to bubble, give the rice a good stir and turn the heat down to medium-low.
  22. 22Cover and cook for 15 minutes.
  23. 23Cover and cook for 15 minutes.
  24. 24Cover and cook for 15 minutes.
  25. 25Pat dry a 350g block of extra firm tofu with paper towel.
  26. 26Pat dry a 350g block of extra firm tofu with paper towel.
  27. 27Pat dry a 350g block of extra firm tofu with paper towel.
  28. 28Crumble the tofu into a small bowl.
  29. 29Crumble the tofu into a small bowl.
  30. 30Crumble the tofu into a small bowl.
  31. 31Heat a non-stick pan on medium heat.
  32. 32Heat a non-stick pan on medium heat.
  33. 33Heat a non-stick pan on medium heat.
  34. 34Add 1 tablespoon of chili oil.
  35. 35Add 1 tablespoon of chili oil.
  36. 36Add 1 tablespoon of chili oil.
  37. 37Carefully place the crumbled tofu into the pan.
  38. 38Carefully place the crumbled tofu into the pan.
  39. 39Carefully place the crumbled tofu into the pan.
  40. 40Sauté for 4 to 6 minutes to get a nice crispy crust.
  41. 41Sauté for 4 to 6 minutes to get a nice crispy crust.
  42. 42Sauté for 4 to 6 minutes to get a nice crispy crust.
  43. 43Add 3 teaspoons of homemade Umami powder and mix it in with the tofu.
  44. 44Add 3 teaspoons of homemade Umami powder and mix it in with the tofu.
  45. 45Add 3 teaspoons of homemade Umami powder and mix it in with the tofu.
  46. 46Add 2 teaspoons of dark soy sauce and sauté for another minute.
  47. 47Add 2 teaspoons of dark soy sauce and sauté for another minute.
  48. 48Add 2 teaspoons of dark soy sauce and sauté for another minute.
  49. 49Set the crumbled tofu aside.
  50. 50Set the crumbled tofu aside.
  51. 51Set the crumbled tofu aside.
  52. 52Dice one onion.
  53. 53Dice one onion.
  54. 54Dice one onion.
  55. 55Roughly chop about 60g of broccolini.
  56. 56Roughly chop about 60g of broccolini.
  57. 57Roughly chop about 60g of broccolini.
  58. 58Dice two King oyster mushrooms.
  59. 59Dice two King oyster mushrooms.
  60. 60Dice two King oyster mushrooms.
  61. 61After 15 minutes, turn the heat off on the rice and let it steam further for another 10 minutes.
  62. 62After 15 minutes, turn the heat off on the rice and let it steam further for another 10 minutes.
  63. 63After 15 minutes, turn the heat off on the rice and let it steam further for another 10 minutes.
  64. 64Heat the non-stick pan on medium-high heat.
  65. 65Heat the non-stick pan on medium-high heat.
  66. 66Heat the non-stick pan on medium-high heat.
  67. 67Add 2 teaspoons of avocado oil.
  68. 68Add 2 teaspoons of avocado oil.
  69. 69Add 2 teaspoons of avocado oil.
  70. 70Sauté the onions for a couple of minutes to sweat them out.
  71. 71Sauté the onions for a couple of minutes to sweat them out.
  72. 72Sauté the onions for a couple of minutes to sweat them out.
  73. 73Add the broccolini and sauté for a few minutes.
  74. 74Add the broccolini and sauté for a few minutes.
  75. 75Add the broccolini and sauté for a few minutes.
  76. 76Add the King oyster mushrooms and sauté for 3 to 4 minutes.
  77. 77Add the King oyster mushrooms and sauté for 3 to 4 minutes.
  78. 78Add the King oyster mushrooms and sauté for 3 to 4 minutes.
  79. 79Add back in the crumbled tofu and sauté for another couple of minutes.
  80. 80Add back in the crumbled tofu and sauté for another couple of minutes.
  81. 81Add back in the crumbled tofu and sauté for another couple of minutes.
  82. 82Combine 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.
  83. 83Combine 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.
  84. 84Combine 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.
  85. 85Choose the spice program on the Vitamix and press start to make the Umami seasoning.
  86. 86Choose the spice program on the Vitamix and press start to make the Umami seasoning.
  87. 87Choose the spice program on the Vitamix and press start to make the Umami seasoning.
  88. 88Finely chop two sticks of green onion.
  89. 89Finely chop two sticks of green onion.
  90. 90Finely chop two sticks of green onion.
  91. 91When the rice is done, fluff the rice with a fork or rice paddle.
  92. 92When the rice is done, fluff the rice with a fork or rice paddle.
  93. 93When the rice is done, fluff the rice with a fork or rice paddle.
  94. 94Add in the green onions.
  95. 95Add in the green onions.
  96. 96Add in the green onions.
  97. 97Add in the sautéed veggies.
  98. 98Add in the sautéed veggies.
  99. 99Add in the sautéed veggies.
  100. 100Mix to combine.
  101. 101Mix to combine.
  102. 102Mix to combine.
  103. 103Plate the rice generously and serve.
  104. 104Plate the rice generously and serve.
  105. 105Plate the rice generously and serve.

Ingredients

  • 1 cup short grain rice
  • 1 cup short grain rice
  • 1 cup short grain rice
  • 2 tsp chili oil
  • 2 tsp chili oil
  • 2 tsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 2 tsp homemade Umami powder
  • 2 tsp homemade Umami powder
  • 2 tsp homemade Umami powder
  • 3 tsp homemade Umami powder
  • 3 tsp homemade Umami powder
  • 3 tsp homemade Umami powder
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 350 g extra firm tofu
  • 350 g extra firm tofu
  • 350 g extra firm tofu
  • 2 tsp dark soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp dark soy sauce
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 60 g roughly chopped broccolini
  • 60 g roughly chopped broccolini
  • 60 g roughly chopped broccolini
  • 2 diced King oyster mushrooms
  • 2 diced King oyster mushrooms
  • 2 diced King oyster mushrooms
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 tsp avocado oil
  • 2 sticks finely chopped green onion
  • 2 sticks finely chopped green onion
  • 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.