AT A GLANCE
"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW
Chef Matt Abergel uses dried matsutake and fresh maitake (hen of the woods) mushrooms, which aren't readily available in Australia. This is a simplified version of his recipe. Begin it a day ahead to soak the rice and mushrooms.
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|01||Rinse rice under cold running water until water runs clear, transfer to a bowl, cover with water and soak overnight. In a separate bowl, soak kombu, dried shiitake mushrooms, and porcini in 750ml cold water overnight.|
|02||Strain mushrooms and kombu, reserving liquid and kombu and discarding mushrooms. Bring 500ml mushroom liquid (reserve remainder in case you need more) and kombu to a simmer in a saucepan, then discard kombu. Reduce heat to medium-low and simmer, skimming surface occasionally to remove impurities, until reduced by a third (1 hour). Lightly season with 2 tsp soy sauce and sea salt to taste.|
|03||Drain rice. Dissolve 1 tsp sea salt in 60ml sake and mix into rice. Line a large bamboo steamer with muslin, add rice and spread evenly (no more than 2.5cm thick). Steam over high heat until just cooked through (6-9 minutes; the grains should separate easily).|
|04||Heat sunflower oil in a small saucepan over medium heat to 150C. Bring garlic and milk to a simmer in another small saucepan, then drain, discarding milk. Dry garlic on paper towels, add to oil and deep-fry until golden (2-3 minutes). Transfer with a slotted spoon to paper towels.|
|05||Preheat oven griller to high. Line an oven tray with baking paper, add fresh mushrooms, 40gm melted butter, 1 tbsp soy sauce, remaining sake and a pinch of black pepper, toss to combine, spread evenly and grill until lightly browned (8-10 minutes). Stand until cool enough to handle (5-7 minutes), then coarsely chop mushrooms.|
|06||Heat 40gm butter in a large saucepan over medium heat, add onion, sauté until slightly softened (3-4 minutes), then add grilled mushrooms, remaining soy sauce, and rice. Stir well until liquid has reduced and rice sticks slightly to pan (1-2 minutes). Add mushroom dashi a ladle at a time, stirring constantly and allowing liquid to reduce between additions, until just al dente (9-11 minutes). Stir in remaining butter and serve scattered with spring onion and fried garlic.|