One Pot Soy Sauce Mushroom Rice With Miso Butter Drizzle

Looking for a weeknight dinner that’s both incredibly flavorful and unbelievably easy to make? Look no further! This One-Pot Soy Sauce Mushroom Rice with Miso-Butter Drizzle is a game-changer. It’s a complete meal cooked in a single pot, minimizing cleanup and maximizing deliciousness. The savory umami of soy sauce and miso beautifully complements the earthy mushrooms and fluffy rice, creating a comforting and satisfying dish that the whole family will love. This recipe is perfect for those busy evenings when you crave a home-cooked meal without the fuss.

What You’ll Need

• 200g (1 cup) Long-Grain Rice: We recommend long-grain rice like Jasmine or Basmati for their fluffy texture. Rinsing the rice is crucial to remove excess starch, preventing it from becoming sticky.
• 475ml (2 cups) Water: The liquid base for cooking the rice to perfection. Using the correct water-to-rice ratio is key for achieving the desired consistency.
• 30ml (2 tbsp) Soy Sauce: Adds a deep umami flavor and saltiness to the rice. We suggest using a good quality, naturally brewed soy sauce for the best taste.
• 15ml (1 tbsp) Sesame Oil: Provides a nutty aroma and enhances the overall flavor profile. Toasted sesame oil is preferred for its richer taste.
• 200g (7oz) Mixed Mushrooms, Sliced: A variety of mushrooms (shiitake, cremini, oyster) adds complexity and texture. Feel free to use your favorites! Slicing ensures even cooking.
• 1 Small Onion (≈70g), Finely Diced: Forms the aromatic base of the dish, adding sweetness and depth.
• 2 Cloves Garlic, Minced: Essential for adding a pungent and savory flavor. Freshly minced garlic is always best.
• 5g (1 tsp) Fresh Ginger, Grated: Provides a warm, spicy kick and complements the other flavors beautifully.
• 15g (1 tbsp) White Miso Paste: A fermented soybean paste that adds a rich, umami flavor and a subtle sweetness. White miso is milder than red miso, making it ideal for this recipe.
• 28g (2 tbsp) Unsalted Butter: Creates a luscious, creamy sauce when combined with the miso paste. Using unsalted butter allows you to control the saltiness of the dish.
• 8g (1 tbsp) Toasted Sesame Seeds: Adds a delightful crunch and nutty flavor as a garnish. Toasting the seeds enhances their aroma.
• 6g (2 tbsp) Scallions, Chopped: Provides a fresh, vibrant flavor and a pop of color.
• Pinch of Chili Flakes (Optional): For a subtle hint of heat. Adjust the amount to your preference.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Rice: You can use medium-grain rice, but you may need to adjust the amount of water slightly.
• Mushrooms: Feel free to use any type of mushroom you enjoy, or even a combination of different varieties.
• Miso Paste: If you don’t have white miso, you can use red miso, but use a smaller amount as it has a stronger flavor.
• Sesame Oil: Vegetable oil can be used in a pinch, but it won’t provide the same nutty flavor.

Step-by-Step Instructions for Perfect One-Pot Mushroom Rice

1. Rinse the Rice: Place the long-grain rice in a fine-mesh sieve and rinse under cold running water. Gently agitate the rice with your hand. Continue rinsing until the water runs clear. This removes excess starch, preventing the rice from becoming sticky and ensuring each grain cooks separately. Drain the rice thoroughly.
2. Sauté the Onion: Heat the sesame oil in a large, deep-sided pot (Dutch oven works great!) over medium heat. Add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened. Don’t rush this step; softened onions build a flavorful base.
3. Bloom the Aromatics: Add the minced garlic and grated ginger to the pot with the softened onions. Cook for just 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. This brief sauté releases the essential oils, maximizing their flavor.
4. Cook the Mushrooms: Add the sliced mixed mushrooms to the pot. Sauté for 5 minutes, stirring occasionally, allowing the mushrooms to release their moisture and brown lightly. Browning the mushrooms deepens their umami flavor, contributing significantly to the overall taste of the dish.
5. Combine and Simmer: Add the rinsed rice, soy sauce, and water to the pot. Stir well to combine all ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes. Avoid lifting the lid during simmering, as this releases steam and can affect the cooking time.
6. Prepare the Miso-Butter Drizzle: While the rice simmers, prepare the miso-butter. In a small saucepan, melt the unsalted butter over low heat. Once melted, whisk in the white miso paste until it is fully incorporated and the mixture is smooth. Keep the miso-butter warm over very low heat or in a heatproof bowl set over a pan of warm water.
7. Rest and Fluff: After the 15-18 minute simmer, remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to redistribute and the rice to finish cooking evenly. After resting, fluff the rice gently with a fork.
8. Finish with Miso-Butter and Garnish: Drizzle the warm miso-butter over the fluffed rice, gently folding it in to create glossy ribbons throughout the dish. Transfer the rice to a wide, white serving bowl. Sprinkle generously with toasted sesame seeds and chopped scallions. If desired, add a pinch of chili flakes for a subtle kick.

Choosing the Right Mushrooms

The beauty of this recipe lies in its flexibility. Feel free to experiment with different types of mushrooms! Shiitake, oyster, cremini, and enoki mushrooms all work wonderfully. A mix of textures and flavors will elevate the dish. If using dried shiitake mushrooms, rehydrate them in warm water for at least 30 minutes before slicing and adding to the pot. Don’t discard the soaking liquid – it’s packed with umami and can be added to the cooking water for extra depth of flavor.

The Magic of Miso-Butter

The miso-butter drizzle is the secret weapon of this recipe. Miso paste, fermented soybean paste, adds a complex savory and umami flavor that complements the soy sauce and mushrooms beautifully. The butter creates a rich, luxurious texture that coats each grain of rice. Using white miso paste provides a milder, sweeter flavor, but you can experiment with red or mixed miso for a bolder taste.

Why One-Pot Cooking Works

One-pot cooking isn’t just about convenience; it’s about building flavor. By cooking all the ingredients together in a single pot, the flavors meld and deepen as they simmer. The rice absorbs the flavors from the mushrooms, onions, garlic, ginger, and soy sauce, creating a harmonious and satisfying dish. This method also minimizes cleanup, making it perfect for busy weeknights.

Tips for Perfectly Cooked Rice

Achieving perfectly cooked rice is crucial. Using the correct rice-to-water ratio is key. For long-grain rice, a 1:2 ratio (1 cup rice to 2 cups water) generally works well. However, different brands of rice may require slightly different amounts of water. Always rinse the rice thoroughly to remove excess starch. And remember, resist the urge to lift the lid during simmering!

Frequently Asked Questions

Can I use brown rice?

Yes, but you’ll need to adjust the cooking time and water ratio. Brown rice typically requires about 45-50 minutes of simmering and a slightly higher water ratio (around 2.5 cups of water per 1 cup of rice).

Can this recipe be made vegan?

Absolutely! Simply substitute the butter with a vegan butter alternative and ensure your miso paste doesn’t contain any fish-derived ingredients (some brands do).

Can I add protein?

Definitely! Feel free to add cooked chicken, shrimp, or tofu to the pot during the last few minutes of simmering.

Enjoy this incredibly flavorful and easy One-Pot Soy Sauce Mushroom Rice with Miso-Butter Drizzle! Don’t forget to save this recipe to Pinterest for later inspiration.

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