Togarashi Pepper Shiitake Rice Bowl
Ingredients
- 1 Tbsp. Togarashi Pepper Spice Blend
- 2 Tbsp. Ginger Sugar
- ½ tsp. Soy Sauce Powder
- 1 Tbsp. Organic Extra Virgin Olive Oil
- ¼ cup rice vinegar
- 1 Tbsp. sesame oil
- 2 cups shiitake mushrooms
- 1 Tbsp. butter
- 1 Tbsp. soy sauce
- 1 Tbsp. balsamic vinegar
- 3 cups prepared sushi rice
- 2 oranges peeled; segments separated and chopped
Instructions
- Prep Time 20 mins Total Time 30 mins Cook Time 10 mins Yield 4-6 servings COMBINE The Spice & Tea Exchange's Togarashi Pepper Spice Blend and Ginger Sugar with Soy Sauce Powder, rice vinegar, and sesame oil; let flavors bloom about 15 mins.
SAUTÈ shiitake mushrooms in butter and Organic Extra Virgin Olive Oil over medium-high heat until golden brown and soft.
ADD soy sauce and balsamic vinegar and toss; as soon as balsamic begins to glaze mushrooms remove from heat. Keep warm.
COMBINE the sushi rice with the prepared vinaigrette. Divide between bowls. Top with mushrooms and orange segments.
