Photo: Sam Wai Chan
Do you also like Japanese food beyond sushi, ramen & co.?
Then this recipe might be just for you: Wasabi mushroom rice – a flavor bomb with a gentle kick. First tasted in Japan, immediately loved – and later recreated with inspiration from cooking reels and my own touch.
The result: Juicy mushrooms with hijiki seaweed for a hint of ocean flair, delicately sweet shallots, and the unmistakable wasabi kick. On the table in a good 20 minutes – perfect when you're hungry but short on time.
Photo: Silvio Hesse
Ingredients (for 2 servings)
-
300 g brown mushrooms, sliced
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30 g hijiki seaweed
-
2 shallots, sliced
Seasoning
-
2 tbsp Kombu dashi (ready-made sauce or broth, dissolved with water)
-
1 tsp light soy sauce
-
2 tsp freshly grated wasabi
-
1 tsp mirin
- Sesame for garnish
🥢 Instructions
1. Prepare hijiki
Soak seaweed in cold water for 15 minutes. Drain, rinse thoroughly, and set aside.
Photos: Silvio Hesse
2. Slice mushrooms
Slice mushrooms and set aside.
3. Slice and sauté shallots
Slice shallots and heat in oil in a wok. Sauté shallots over low heat until their aroma develops.
4. Sauté mushrooms & seaweed
Increase heat to medium-high, add sliced mushrooms, and sauté until juicy. Add hijiki and stir briefly.
5. Season
Add kombu dashi, soy sauce, and mirin one after another, stirring well each time.
6. Wasabi kick
Stir in wasabi, then turn off the stove.
7. Final Touch
Garnish with sesame and serve with steamed rice.
Photo: Sam Wai Chan
💡 Tip
If you prefer a milder wasabi flavor, don't stir it into the wok, but directly before serving – this way it stays fresher and gentler.
This dish is an umami fireworks display with a slight spiciness and yet pleasantly digestible. Ideal when you crave something warm, aromatic, and quick after a long day at the water or in everyday life.
The seaweed gives the whole dish a pleasantly light ocean flair.
