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Mushroom Pepper Rice

Watch how to make it here

This mushroom pepper rice recipe is a vegan interpretation of the famous Japanese beef pepper rice. Crispy, hearty, sizzling hot, and full of memorable flavors, this is can be put together in under 30 minutes.

A few notes:

  1. The kimchi used in this recipe was adapted from Maangchi’s vegan kimchi recipe but you can find vegan kimchi at most Asian grocery stores.
  2. Fried garlic is optional but highly recommended. It enhances the flavor of this dish. See below for instructions on how to make it.
  3. The soy garlic sauce is enough to use for 3-4 pepper rice dishes. It can be stored in an airtight container for up to 1 week.
  4. Oyster or shimeji mushrooms can be used as a substitute for portobello or shiitake mushrooms. Alternatively, you can also use tofu.
  5. If there are any leftovers, store the mushroom pepper rice in an airtight container for up to 2 days.
  6. Using a cast-iron will help make the rice crispy and keep the rice warm as you eat it. Otherwise, a nonstick pan is fine and should do the trick.

Mushroom Pepper Rice

Prep Time

15 min

cooking time

15 min

Servings

4

total time

30 min

Difficulty

Ingredients

1
Soy Garlic Sauce
2
5 garlic cloves, minced
3
2 shallots, roughly chopped
4
1 tsp kombu granules
5
1/4 cup soy sauce
6
1/4 cup mirin
7
1 tsp black pepper
8
1/4 cup water
9
1 tsp cornstarch + 1 tbsp water
10
1 tbsp vegetable oil
11
Mushroom Pepper Rice
12
1 bowl white rice (cook this beforehand)
13
3 oz portobello mushrooms, sliced
14
3 oz shitake mushrooms, sliced
15
1/2 cup frozen corn, thawed
16
1/4 cup vegan kimchi
17
1/2 tsp curry powder
18
1/2 tsp black pepper
19
1/2 tbsp vegan butter
20
1 green onion, roughly chopped
21
1 tbsp fried garlic
22
0.5 tsp black pepper

Cooking Instructions

1
Step 1
Begin with cooking white rice as instruced on the package. Mince 5 garlic cloves and fry in 1/4 cup oil until lightly golden about 5 minutes. Drain the oil through a fine mesh sieve. Save the oil for later use and set the fried garlic in a separate bowl on the side.
2
Step 2
Making the sauce: In a sauce pan, add the vegetable oil, garlic, shallots, and black pepper. After a few minutes when the shallots have softened, add the kombu granules, soy sauce, mirin, and water. When it starts to boil, add the cornstarch slurry and mix well until the sauce thickens. Use a hand blender or add the sauce to a regular blender to create a smooth sauce. Once the sauce has cooled down, pour in a bowl and set aside.
3
Step 3
Heat up the garlic oil in a cast iron or nonstick pan on medium high heat for several minutes. Once it has been thoroughly heated, add the mushrooms and onions. Fry for a few minutes until softened. Push the vegetables to the edge of the pan and create space in the shape of a circle in the center. Add the cooked white rice, kimchi, corn, butter, green onions, curry powder, fried garlic, sesame seeds, freshly ground black pepper, and drizzle everything with 2-3 tbsp of the sauce. At this point, the food should be sizzling and is ready to eat. Mix everything together and enjoy straight out of the pan. Be careful, it’s hot!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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