Recipe · Mushroom 101
Soy-Glazed Shiitake over Rice
Vegan swaps insideThe umami workhorse. Fat shiitake caps glazed in soy, mirin, and a hint of sugar until they're shiny and intensely savory. Spooned over warm rice with a runny egg. 20 minutes, all upside.
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1
Score an X in the top of each Shiitake cap with the tip of a knife — helps the glaze grip and looks restaurant-pretty.
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2
Heat the neutral oil in a heavy skillet over medium-high heat until shimmering.
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3
Add the Shiitake caps gill-side down in a single layer. Sear 3 minutes until the gills are golden.
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4
Flip caps. Add garlic and ginger to the pan; cook 1 minute.
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5
Stir together soy sauce, mirin, and brown sugar. Pour over the mushrooms.
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6
Reduce heat to medium. Cook 5-7 minutes, spooning the glaze over the caps frequently, until the sauce is thick and shiny and coats the back of a spoon.
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7
Off heat, drizzle the sesame oil over.
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8
Spoon warm rice into bowls. Top with the glazed shiitake and all the pan sauce.
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9
Add a fried egg, scallions, sesame seeds, and a sprinkle of furikake if you have it. Break the yolk just before eating.
Steps
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Shiitake Hot & Sour Soup
The Chinese-American takeout classic, properly homemade. Shiitake's earthy depth is the backbone; vinegar and white pepper carry the heat-and-tang. Comes together in 20 minutes if you have the pantry stuff.