Mushroom Perilla Oil Pot Rice recipe - ingredients, nutrition and when to eat it
Shiitake and oyster mushrooms are lightly sautéed in perilla oil, then cooked with rice in a pot.
Shiitake and oyster mushrooms are lightly sautéed in perilla oil, then cooked with rice in a pot. The rice takes on a nutty aroma, while the mushrooms stay pleasantly chewy. It’s just right for a cool evening when you’re craving a warm bowl of rice.
Rice bowls · 40 minutes to cook
Nutrition (per 287g serving): 472.9 kcal · protein 8.5g · carbohydrate 74.8g · fat 15.1g · sodium 403mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the rice ahead of time so it cooks evenly in the pot.
Tips: After washing the mushrooms, dry them well so they develop a good aroma as they cook.
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Ingredients (1 serving)
- Rice — 90 g
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 0.5 handful
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Green onion — 0.1 stalk
- Water — 110 ml