Yardbird's mushroom rice

AT A GLANCE

  • Serves 4 - 6 people

"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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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 500 gm mochigome rice (see note)
  • 8 cm square kombu seaweed (see note)
  • 15 gm dried shiitake mushrooms
  • 15 gm dried porcini mushrooms
  • 50 ml usukuchi soy sauce (see note)
  • 70 ml sake
  • Sunflower oil, for deep-frying
  • 15 garlic cloves, thinly sliced on a mandolin
  • 250 ml (1 cup) milk
  • 100 gm (about 10) shiitake mushrooms, stems removed
  • 100 gm (about 2) king oyster mushrooms, sliced 1cm thick (see note)
  • 100 gm Swiss brown mushrooms, sliced 1cm thick
  • 100 gm unsalted butter, softened
  • 1 large white onion, finely chopped
  • 2 spring onions, finely sliced
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.
NoteMochigome rice (a short-grain glutinous rice), kombu and usukuchi soy (a light Japanese soy sauce) are available from Japanese grocers. Substitute other light soy sauce if usukuchi is unavailable. King oyster mushrooms are available from Asian food stores and select greengrocers.

Topics:

JAPANESE, RICE, FARE EXCHANGE, SAKE, MUSHROOMS

Recipe:

YARDBIRD

Photography:

BEN HANSEN

Styling:

AIMEE JONES

FEATURED IN

May 2017

May 2017

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