Do you enjoy Japanese food beyond sushi, ramen & co.?
Then this recipe might be just for you: Wasabi Mushroom Rice – a flavor bomb with a subtle kick. First tried in Japan, instantly loved – and later recreated with inspiration from cooking reels and my own twist.
The result: juicy mushrooms with hijiki seaweed for a touch of ocean flair, delicately sweet shallots, and the unmistakable wasabi kick. On the table in just about 20 minutes – perfect when hunger is big but time is short.
Ingredients (for 2 servings)
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300 g brown mushrooms, sliced
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30 g hijiki seaweed
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2 shallots, sliced
Seasoning
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2 tbsp kombu dashi (ready-made sauce or broth, diluted with water)
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1 tsp light soy sauce
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2 tsp freshly grated wasabi
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1 tsp mirin
- Sesame seeds for garnish
🥢 How to
1. Prepare hijiki
Soak seaweed in cold water for 15 minutes. Drain, rinse thoroughly, and set aside.
2. Slice mushrooms
Slice mushrooms and set aside.
3. Slice and sauté shallots
Slice shallots and heat oil in a wok. Sauté shallots over low heat until fragrant.
4. Sauté mushrooms & seaweed
Increase heat to medium-high, add sliced mushrooms and cook until juicy. Add hijiki and stir briefly.
5. Season
Add kombu dashi, soy sauce, and mirin in sequence, stirring well between additions.
6. Wasabi kick
Stir in wasabi, then turn off the heat.
7. Final touch
Garnish with sesame seeds and serve with steamed rice.
💡 Tip
If you prefer a milder wasabi flavor, don’t stir it into the wok – instead, mix it in right before serving for a fresher, gentler taste.
This dish is an umami explosion with a gentle heat, yet pleasantly light. Perfect if you want something warm, aromatic, and quick after a long day on the water or in everyday life.
The seaweed gives the whole dish a pleasantly light ocean vibe. For more ocean vibes in your home, take a look at our Beach House Collection.
