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recipe_474_8927034
Togarashi Pepper Shiitake Rice Bowl
The renowned Japanese pepper blend, TSTE®Ã‚® Togarashi Pepper Spice Blend, adds a flavorful and peppery zing to these shiitake rice bowls!
The renowned Japanese pepper blend, Togarashi Pepper Spice Blend, adds a flavorful and peppery zing to these shiitake rice bowls!
1 Tbsp. Togarashi Pepper Spice Blend
2 Tbsp. Ginger Sugar
½ tsp. Soy Sauce Powder
1 Tbsp. Organic Extra Virgin Olive Oil
2 Tbsp. Ginger Sugar
½ tsp. Soy Sauce Powder
1 Tbsp. Organic Extra Virgin Olive Oil
¼ cup rice vinegar
1 Tbsp. sesame oil
2 cups shiitake mushrooms
1 Tbsp. butter
1 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
3 cups prepared sushi rice
2 oranges peeled; segments separated and chopped
1 Tbsp. sesame oil
2 cups shiitake mushrooms
1 Tbsp. butter
1 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
3 cups prepared sushi rice
2 oranges peeled; segments separated and chopped
Prep Time
20 mins.
Total Time
30 mins.
Cook Time
10 mins.
Yield
4-6 servings
COMBINE Togarashi Pepper Spice Blend, Ginger Sugar, and Soy Sauce Powder with rice vinegar and sesame oil; let flavors bloom about 15 mins.
SAUTÈ shiitake mushrooms in butter and Organic Extra Virgin Olive Oil over medium-high heat until golden brown and soft.
ADD soy sauce and balsamic vinegar and toss; as soon as balsamic begins to glaze mushrooms remove from heat. Keep warm.
COMBINE the sushi rice with the prepared vinaigrette. Divide between bowls. Top with mushrooms and orange segments.
SAUTÈ shiitake mushrooms in butter and Organic Extra Virgin Olive Oil over medium-high heat until golden brown and soft.
ADD soy sauce and balsamic vinegar and toss; as soon as balsamic begins to glaze mushrooms remove from heat. Keep warm.
COMBINE the sushi rice with the prepared vinaigrette. Divide between bowls. Top with mushrooms and orange segments.
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