Quinoa and Mushroom Kama-Meshi (Japanese Casserole)
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 354.88 ml quinoa
- 3 dried shiitake mushrooms
- 591.47 ml vegetable stock
- 118.29 ml dry sherry
- 44.37 ml olive oil
- 1 large onion, minced
- 3 garlic cloves, crushed
- 29.58 ml fresh ginger, grated
- 4.92 ml nanami togarashi (Japanese hot pepper powder)
- 510.29 g mixed fresh mushrooms, sliced (oyster, button, enoki, etc.)
- 1 bunch choy sum, trimmed
- 19.71 ml japanese chili oil (rayu)
directions
- Soak the dried mushrooms in boiling water for 15 minutes.
- Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Remove to a large bowl.
- Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid. Discard the stalks and finely slice the caps.
- In a small saucepan, heat the sherry and the stock. Cover and keep at a low simmer.
- Heat the remaining olive oil in a large saucepan. Saute the onion over medium high heat for 5 minutes, or until softened. Add the garlic, ginger and Nanami Togarashi and cook for 1 minute.
- Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later. Cook for 5 minutes, until softened.
- Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well. Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated.
- Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms. Stir in the rayu and serve.
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