Claypot Rice with Mushroom

Ingredients

• 5 shiitake mushrooms
• ¾ cup hot water
• 3 cremini mushrooms, thinly sliced, approx. 50 gms
• 60 gms shimeji mushrooms, roots trimmed, approx. 1 cup
• 30 gms enoki mushrooms, roots trimmed, approx. ½ cup
• 1 ½ tablespoons + 1 teaspoon oyster sauce, divided
• 1 tablespoon light soy sauce
• 1 teaspoon vinegar
• ¼ teaspoon salt
• ½ teaspoon white pepper powder
• ½ tablespoon cornflour
• 2 tablespoons toasted sesame oil or any neutral flavoured oil
• 1 ½ teaspoons finely chopped garlic
• 1 ½ teaspoons finely chopped ginger
• 5 shallots, finely sliced
• ½ cup sushi rice, 105 gms/washed and soaked for 20 minutes
• 1 pinch msg, mono sodium glutamate
• 2 teaspoons chilli oil

Steps

1. Soak shiitake mushrooms in ¾ cup of boiling hot water for 10-12 minutes. Drain, reserve the water and slice the mushrooms length-wise.
2. In a bowl, mix together sliced shiitake, sliced cremini, shimeji & enoki mushrooms, 1 ½ tablespoons of oyster sauce, soy sauce, vinegar, salt, white pepper powder & cornflour. Marinate for 10 minutes.
3. Take 1 teaspoon of oyster sauce and 2 teaspoons of chilli oil in a small bowl, mix well and set aside.
4. Heat 2 tablespoons of sesame oil in a claypot or thick bottomed cooking pot, add garlic, ginger, shallots and saute for a minute until fragrant.
5. Add the marinated mushrooms and saute for 1-2 minutes on low till they are well roasted.
6. Add the drained rice, saute for 1-2 minutes, add 1 cup of water used for soaking shiitake and bring to a boil. cover and cook on low for 12 minutes till the rice is cooked well. Add msg and mix well.
7. Rest for 3-4 minutes, drizzle chilli oil mix on top, rest for 2 minutes and serve.