The Art of the Savory Bowl
Discover the profound, savory flavor of umami in this Japanese-inspired fusion bowl. We pair the robust texture of wild rice with a mix of meaty mushrooms sautéed in a homemade teriyaki glaze until they are irresistibly glossy and flavorful. Complemented by tender-crisp bok choy and bright green edamame, this bowl is a harmonious blend of textures and tastes that is both nourishing and incredibly delicious.
Prep Time
15 minutes
Cook Time
45 minutes
Servings
2-3
Cuisine: Japanese Fusion | Diet: Vegan | Skill Level: Beginner | Cost: Moderate
Ingredients
- 1 cup wild rice, rinsed
- 1 lb mixed mushrooms (shiitake, cremini), sliced
- 1 tbsp sesame oil
- 2 heads baby bok choy, halved lengthwise
- 1 cup frozen shelled edamame, thawed
- For the Teriyaki Sauce:
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin
- 2 tbsp sake or water
- 1 tbsp brown sugar
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- For Garnish: Toasted sesame seeds, sliced scallions
👨🍳 Chef’s Tips
- Use a mix of mushrooms for the best flavor and texture. Shiitakes provide deep umami, while creminis offer a meaty bite.
- If you don’t have mirin, you can substitute it with a dry white wine or rice vinegar with an extra pinch of sugar.
- For a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the sauce during the last minute of cooking.
- The wild rice can be cooked ahead of time to make this a very quick weeknight meal.
Preparation
- Cook the wild rice according to package directions. This usually takes about 45 minutes.
- While the rice cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic until the sugar is dissolved. This sauce is the heart of the dish, providing a perfect balance of sweet and savory.
- Prepare your vegetables. Wipe the mushrooms clean and slice them; there’s no need to wash them as they will absorb water. Halve the bok choy. Having everything ready makes the stir-frying process quick and efficient.
Cooking
- Heat the sesame oil in a large skillet or wok over medium-high heat. The oil should shimmer slightly. Add the sliced mushrooms in a single layer. Don’t crowd the pan; cook in batches if necessary. The goal is to brown the mushrooms, not steam them.
- Cook the mushrooms for 5-7 minutes, stirring infrequently, until they release their liquid and start to turn golden brown. This browning process develops their deep, umami flavor.
- Pour the prepared teriyaki sauce over the mushrooms. Bring to a simmer and cook, stirring, for 2-3 minutes until the sauce thickens and glazes the mushrooms beautifully. They should look glossy and the sauce should cling to them.
- Push the mushrooms to one side of the pan. Add the bok choy halves, cut-side down, and the edamame. Cook for 2-3 minutes, until the bok choy is wilted but still has a crisp bite. The color should be a vibrant green.
Serving
To assemble the bowls, divide the cooked wild rice among them. Artfully arrange the glossy teriyaki mushrooms, wilted bok choy, and edamame on top of the rice. Drizzle with any remaining sauce from the pan. Garnish generously with toasted sesame seeds and thinly sliced scallions before serving hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the rice and the mushroom/vegetable mixture separately if possible to maintain texture.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 18g |
| Carbohydrates | 75g |
| Fat | 10g |
A Simple Path to Sophisticated Flavor
This recipe demonstrates how a few quality ingredients and a simple technique can create a meal with incredible depth. It’s the perfect quick and healthy dinner for when you’re craving something special without the fuss and a wonderful way to enjoy the fusion of Japanese flavors with hearty wild rice.
Tags: teriyaki bowl, mushroom recipe, wild rice, Japanese fusion, vegan bowl
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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