Japanese-style vegan risotto with shiitake, sake and miso
Yeung Man Cooking · ♥ 1.1K likes · 25.9K views · 3 min video
Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp Chinese chives
- 4 cup water
- sliced shiitakes
In a saucepan, combine 4 cups water and a generous handful of sliced shiitakes. Cover and cook on medium high for 10 to 12 minutes.
Shiitake mushroom water
Set the mushrooms aside, keeping the mushroom water. Finely chop the shallot.
Heat olive oil in a hot pan, add the shallots and the mushrooms separated from the water, season with salt and saute 3 minutes.
- ½ cup arborio rice
- 1 whole shallot
- olive oil
- salt
- ½ cup sake
Deglaze with about half a cup of sake. When the liquid is absorbed, add the unwashed arborio rice and season with salt and pepper.
- pepper
Add half a cup of mushroom water and stir until absorbed; continue half a cup at a time, stirring in between, until the water is used.
Stir in a tablespoon of miso paste. Taste that the rice is al dente and add salt if necessary.
Miso, tasting and plating