Miso Mushroom Crispy Rice Content

Mushroom Crispy Rice has been a longtime fan favorite at our restaurant Majordōmo in Los Angeles. Here we developed a version for a home kitchen. It’s still a showstopper, subbing in some of our Momofuku pantry ingredients. Pro tip: try to find a variety of mushrooms—we used shiitake, maitake, and beech mushrooms—as that will increase the flavors and textures in the recipe. And if you can’t find mushroom broth, regular vegetable broth will work just fine. Serves 4.

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Heat oven to 425°F. Position two racks in the middle of your oven.

Line two sheet pans with parchment paper and scatter with mushrooms. (You’ll need two sheet pans so you don’t crowd your mushrooms.) Drizzle about 2 tablespoons of olive oil on each sheet pan, toss, and roast in the oven for 25–35 minutes (rotating racks halfway through), until the mushrooms are browning and starting to crisp but not burned. Remove from the oven and set aside.

Meanwhile, whisk together 1 tablespoon of olive oil, 2 tablespoons of white miso, 1 tablespoon of Momofuku Rice Vinegar, 2 teaspoons of white sugar, and 1 teaspoon of Momofuku Soy Sauce. Set aside for later.

While mushrooms roast, heat ¼ cup of olive oil over medium high heat in a large skillet or braiser. Add onions and cook undisturbed for 2 minutes. Lower heat to medium low, and continue to cook the onions for another 8 minutes, until they are softened and starting to brown. (If the onions are charring, lower the heat.) Add garlic and cook for another 5 minutes, then raise heat to medium high.

Stir in rice and cook for 1 minute. Add white wine and cook for about 1 minute, scraping up browned bits, until reduced by about half. Add 3½ cups of broth, ¼ cup of white miso, and 3 tablespoons of Momofuku Soy Sauce. Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes.

After 10 minutes, uncover the rice, stir gently to re-distribute the liquids, then place in the oven and bake on the middle rack for 15 minutes.

Quickly remove the pan from the oven and turn the broiler on high. Place an oven rack in the second slot from the top, then place the skillet on the rack and broil for 4–6 minutes, watching very carefully, until rice is crisped and deeply browned but not burned.

Just before serving, stir the roasted mushrooms, sliced scallions, and the miso dressing together and spoon over the crispy rice.

To serve, stir the mushrooms into the cooked rice.