Family Sized Cheesy Mushroom Bibimbap
Inspired by one of my favorite Izakaya dishes, this is a family sized version so everyone can enjoy it together!
Equipment
- Mei Wok
Ingredients
- 4 cups cooked rice
- 1 cup dried mushroom mix (oyster mushroom, portobello, porcini, yellow boletes)
- 1/2 cup shredded cheese (whatever you prefers i.e. mozzarella, cheddar, etc.)
- 1 tablespoon butter
- 1/2 tablespoon soy sauce
- Pinch of black pepper
- 2 green onions chopped
Seaweed Umami Sauce:
- 1 nori sheet cut into small pieces
- 1 tsp shiro dashi
- 1 tsp soy sauce
- 1 tablespoons canola oil
- 1/8 tsp sesame oil
- 1/8 cup water
- Optional garnish
- furikake rice seasoning
Instructions
- For the seaweed umami sauce, combined all the sauce items in a blender (I used a magic bullet). It should be a loose paste consistency.
- Rinse the dried mushrooms thoroughly and then soak in boiling water for 25 minutes until soften. Squeeze out excess water and chop mushrooms into small bite sized pieces.
- Heat Mei Wok on medium heat and add enough oil to coat the wok. Add mushrooms, 1/2 tablespoon soy sauce and black pepper and stir fry. Cook for 5 minutes until fully cooked. Remove from wok and set aside.
- Add more oil to the wok and the 4 cups of COOKED rice. (the oil will make your rice extra crispy! ) Add the cooked mushrooms, add as much or as little of your seaweed sauce, 1/4 cup cheese and half of your green onions on top.
- Set the Mei Wok to medium heat and mix up your bibimbap incorporating all the ingredients. Spread across the wok as flat as possible to develop a nice crispy rice crust on the bottom.
- After 4 mins a nice crispy layer should form, add some more cheese , green onions and optional furikake to garnish.
- Make sure to share the crispy parts with everyone since that is the best part !
