Crispy Teriyaki Shiitake Mushrooms with Miso-Mayo Dip and Rice

(Beginner-friendly, serves 2)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start the rice (20–25 min total):

Step 2

Measure 1 cup rice into a bowl. Fill with cold water, swish with your hand, pour off the cloudy water. Repeat 3–5 times until the water runs mostly clear.

Step 3

Drain and add the rinsed rice to a small pot with the correct amount of water and a pinch of salt.

Step 4

Let it soak in the water for 15 min (you can prep mushrooms during this time).

Step 5

After soaking, put the lid on, bring to a boil over medium-high. Once boiling, immediately turn heat to low and simmer for 12 min.

Step 6

After 12 min, turn off the heat but don’t open the lid. Let it steam for 10 min.

Step 7

2. Prep the mushrooms:

Step 8

Wipe shiitakes clean with a damp paper towel. Trim off the tough stems.

Step 9

Slice into halves or thick slices (chunky pieces hold texture better when fried).

Step 10

Pat dry with paper towels so the cornstarch sticks.

Step 11

3. Make the miso-mayo dip:

Step 12

Mix 2 tbsp mayo + 1 tsp miso + ½ tsp rice vinegar/lemon juice.

Step 13

Stir until smooth. Add a drop of water if too thick.

Step 14

4. Make the teriyaki glaze:

Step 15

In a small pan, combine:

Step 16

2 tbsp soy sauce

Step 17

2 tbsp water

Step 18

1 tsp sugar

Step 19

½ tsp rice vinegar

Step 20

1 tbsp sugar or honey

Step 21

¼ tsp ground ginger(optional garlic)

Step 22

Heat over medium, stirring until it bubbles and thickens slightly (coats the back of a spoon).

Step 23

Remove from heat and set aside.

Step 24

5. Fry the mushrooms:

Step 25

Toss the mushroom pieces in cornstarch until evenly coated. Shake off any excess.

Step 26

Heat ~½ inch of oil in a frying pan over medium-high. Test with a pinch of cornstarch—it should sizzle right away.

Step 27

Fry in batches (don’t overcrowd) for about 2–3 min per side until golden and crispy.

Step 28

Transfer to a paper towel-lined plate to drain excess oil.

Step 29

6. Combine and plate:

Step 30

Toss the hot fried mushrooms in just enough teriyaki glaze to coat lightly.

Step 31

Scoop rice into bowls or plates.

Step 32

Pile mushrooms on or next to the rice.

Step 33

Serve miso-mayo in a small dish on the side for dipping.

Step 34

Sprinkle sesame seeds and green onions if you have them.