Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ponzu mushrooms and brown rice (bowl or onigiri). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ponzu Mushrooms and Brown Rice (bowl or onigiri) is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Ponzu Mushrooms and Brown Rice (bowl or onigiri) is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook ponzu mushrooms and brown rice (bowl or onigiri) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Ponzu Mushrooms and Brown Rice (bowl or onigiri):
- Get 1 cup brown sushi rice
- Take 2 cups water
- Take 2 tablespoons brown rice vinegar
- Take 2 tablespoons mirin
- Take 1 tablespoon oil
- Get 1 cup mixed mushrooms
- Make ready 3 tablespoons ponzu
- Get 1 wedge of lemon or lime
- Make ready For Ponzu
- Get 2 tablespoons Tamari (or Soy as an alternative)
- Take 1 tablespoon Yuzu (lime or lemon juice as an alternative)
- Get 1 tablespoon Dashi (optional)
- Prepare 1 splash mirin
Instructions to make Ponzu Mushrooms and Brown Rice (bowl or onigiri):
- Wash the rice and cook according to instructions. Brown rice will normally take a lot longer than normal sushi rice (around 40 minutes). When the rice is cooked add the rice vinegar and mirin using a gentle, cutting movement.
- Brush the mushrooms with oil and fry in a pan or grill until they are almost cooked.
- You can buy ponzu dressing or make a quick version by mixing 2 parts soy sauce to 1 part citrus (lemon, lime or yuzu) and a splash of mirin.
- Reduce the heat and add the ponzu to the pan. Gently move the mushrooms, they will absorb the dressing and become sticky. Serve with the rice, a sprinkle with furikake and a wedge of fresh citrus fruit.
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