Forget ordering takeout, you can whip out this Japanese dish in your kitchen, and it’s really easier than you think. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Brian Nasajon
The Restaurant: Mottai, Coral Gables
The Dish: Kinoko Hot Pot
Ingredients:
- Steamed Rice- 8 oz
- Wild Mushroom Blend (I use shiitake, hon shimeji, crimini, and oyster mushroom)- 16 oz
- Sake- 4 oz
- Yuzu- 1 tablespoon
- Soy Sauce- 2 tablespoons
- Butter- 4 oz
- Chili Crunch- 2 oz
- Furikake- 2 oz
- Egg Yolk- 1 each
- Scallion- 1 oz
Method of Preparation:
- Mince scallion.
- Cut mushrooms into 1×1 inch pieces using your hands. Rustic and chunky is better since the mushrooms will lose a lot of size when cooked.
- Bring a saute pan to high heat. Add vegetable oil.
- Once the oil is lightly smoking, add mushroom blend as flat as possible in the pan. Do not move the pan for 60 seconds.
- Flip the mushrooms and again, do not move the pan for another 60 seconds.
- Stir the mushrooms for thirty more seconds and add the sake.
- Once the alcohol cooks out (about ten seconds), turn the heat off. Add the butter, soy sauce, and yuzu juice. Continue to stir until the sauce looks unified.
- Serve over steamed rice. Add chili crunch, furikake, egg yolk, and scallion to bowl. Mix well and serve.
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