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Ingredients:
1 cup short grain rice – wash and soak for 30 mins
5 cups mushroom stock
2 pieces kelp (Dashima) – optional, omit if not available
½ tsp salt
2 pieces king oyster – sliced into even chunks
1 punnet shimeiji mushroom
Sesame oil
Garnish
Korean dried seaweed
Toasted white sesame seed
Sesame oil
serves 2
In a medium pan, add in 1 tsp sesame oil and sauté both mushrooms.
Add in a pinch of salt and cook for a couple mins, until slightly softened.
In a deep based pot, drizzle in 1 tsp sesame oil and toss the rice in the pan lightly.
Add in mushroom stock, kelp and bring to boil.
Lower the heat and cover. Stir occasionally to prevent porridge from sticking.
Continue to cook for 20 – 25 mins, or until it reaches a creamy consistency.
Add more stock if necessary.
Remove kelp pieces and add in cooked mushroom.
Continue to simmer for another 10 mins.
Season with some salt and sesame oil.
Serve warm and garnish with toasted sesame seeds and Korean dried seaweed.
