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Crispy Pan-Fried Enoki Mushroom Rice Bowl (Vegan) Recipe

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A quick and delicious vegan rice bowl featuring crispy pan-fried enoki mushrooms coated in a flavorful tangy and slightly spicy sauce, served over warm Japanese short-grain rice. This dish combines textures and umami flavors, perfect for a satisfying, plant-based meal in just 15 minutes.

Ingredients

Mushrooms and Coating

  • 200 g fresh enoki mushrooms
  • Salt, to taste
  • 1 tsp olive oil (for coating mushrooms)
  • 2 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
  • 1 tbsp olive oil (for pan-frying, neutral oil also works)

Rice and Bowl Assembly

  • 2 small portions cooked Japanese short-grain rice (approx 100-150g each)

Sauce

  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp rice vinegar (unseasoned)
  • ½ tbsp toasted sesame oil
  • 2 tbsp finely chopped green onions
  • ½ tbsp toasted white sesame seeds
  • 1 tsp light brown sugar (or any fine-textured sugar)
  • ½ tsp garlic paste (or less freshly grated garlic)
  • 1 tsp dried red chili pepper (finely sliced)

Finishing

  • Ground black pepper, to taste

Instructions

  1. Prepare the Sauce: In a bowl, mix together 1 tbsp Japanese soy sauce, 1 tbsp rice vinegar, ½ tbsp toasted sesame oil, 2 tbsp finely chopped green onions, ½ tbsp toasted white sesame seeds, 1 tsp light brown sugar, ½ tsp garlic paste, and 1 tsp finely sliced dried red chili pepper until well combined.
  2. Prep the Mushrooms: Trim off the root ends of the 200 g enoki mushrooms, then gently separate them into bite-size bundles to ensure even cooking and crispiness.
  3. Coat the Mushrooms: Place the enoki bundles in a bowl, sprinkle with a few pinches of salt and 1 tsp olive oil, and toss to evenly coat each piece.
  4. Add Starch: Sprinkle 2 tbsp potato starch over the mushrooms and toss thoroughly until all pieces are evenly coated with the starch, which will help create a crispy texture when fried.
  5. Pan-Fry the Mushrooms: Preheat a large pan over medium heat and add 1 tbsp olive oil. Arrange the coated mushrooms in a single layer and press them down gently with a spatula, pressing alternately to ensure even contact with the pan for maximum crispiness.
  6. Cook Until Crispy: Fry for about 4-5 minutes, flipping and pressing continuously until both sides are golden brown and crispy.
  7. Prepare Rice: Ready 2 small portions of cooked Japanese short-grain rice (about 100-150g per serving) to serve as the base for the bowl.
  8. Combine Mushrooms with Sauce: Remove the crispy mushrooms from the pan, cut into smaller pieces if desired, and while still warm, dip them into the prepared sauce to absorb the flavors.
  9. Assemble the Bowl: Lay the sauce-coated crispy enoki mushrooms over the rice, drizzle any leftover sauce on top, sprinkle with ground black pepper to taste, and serve immediately for a hot, flavorful meal.

Notes

  • Pressing the mushrooms down firmly with a spatula ensures they cook evenly and get maximally crispy.
  • You can substitute potato starch with cornstarch or tapioca starch if needed.
  • If you prefer less heat, reduce the amount of dried red chili pepper or omit it.
  • Neutral oils like vegetable or canola oil can be used instead of olive oil for frying to avoid imparting extra flavor.
  • Using freshly cooked, sticky Japanese short-grain rice helps the bowl hold together better and complements the crispy mushrooms.

Find it online: http://bitezly.com/crispy-pan-fried-enoki-mushroom-rice-bowl-vegan-recipe/