Miso Shiitake Samgakgimbap

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KimChi Avocado

Ingredients

Miso Butter

  • 1/2
    cup Unsalted Butter
    softened
  • 1/4
    cup White Miso
    Mix butter with miso till even. Store in fridge for up to 5 days.
  • 1
    cup Dried Shiitake mushroom
  • 1
    tbl Garlic
    minced
  • 3
    tbl Miso butter
    see recipe
  • 1/2
    tsp Ginger
    minced
  • 1/4
    cup Reserved Mushroom Liquid
  • 1
    tbl Sesame oil
  • 2
    cups Sticky Rice
  • Precut Seaweed
  • Furikake
  • Sale and Pepper
    to taste

Instructions

1
Soak shitake mushrooms in warm water for 20-30 mins. Once the mushrooms have softened, reserve the mushroom water. Squeeze out any excess water.
2
Slice mushrooms
3
Heat skillet and add sesame oil and sauce sliced mushrooms over medium heat.
4
Add the ginger, garlic and salt and pepper.
5
Add the mushroom water and continue to cook until water was absorbed.
6
Add the miso butter and continue to cook making sure to coat all of the mushrooms with the miso butter for 1-2 minutes.
7
In the mold add a layer of rice, then a layer of mushroom, and top with rice. Using your precut seaweed wrappers center your rice on your seaweed.
8
Using precut seaweed center your rice on your seaweed. Fold the bottom half of the seaweed over your rice. Fold remaining corners in. Seal w/tape
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KimChi Avocado's avatar
Soak shitake mushrooms in warm water for 20-30 mins. Once the mushrooms have softened, reserve the mushroom water. Squeeze out any excess water.