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Mushroom Rice with Jammy Eggs x Homemade

mushroom-rice-with-jammy-eggs-5
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Featuring

Aroma® 6-Cup Select Stainless Rice Cooker/Steamer ARC-753-1SG

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Ingredients

  • 1 tbsp unsalted butter
  • 2 cloves garlic, grated
  • 1-inch ginger, grated
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups vegetable broth
  • 6 oz cremini or shiitake mushrooms, thinly sliced
  • 4 large eggs, fridge cold
  • 2 scallions, thinly sliced for serving
  • Sesame seeds, for serving (optional)

Directions

  1. In rice cooker pot, stir to combine butter, garlic, ginger, soy sauce, mirin, sesame oil, salt, rice, and broth.
  2. Without stirring, layer mushrooms on top of rice mixture. Place fridge-cold eggs in steam tray above rice. Close the lid and press COOK.
  3. After 17 minutes, use a towel or oven mitt to carefully remove eggs. (Close the lid to continue cooking rice.) Transfer eggs to ice bath for 5-7 minutes, then peel and cut in half for serving.
  4. After cooking cycle is complete, fluff rice and fold in mushrooms. Serve in bowls, topped with jammy eggs, scallions, and sesame seeds.
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