This recipe is a French variation on Japanese chazuke which is basically half rice bowl, half tea. My take is meant to symbolize the transition from winter into spring. The tea represents the melting snow, bamboo rice is the green shoots, and mushrooms are…well, the mushrooms. You don’t need to be as theatrical as I am though. This dish is super customizable and great for using up whatever you have lying around the kitchen. It’s best served with leftover rice, but freshly cooked is fine. If using leftover rice, make sure you reheat it in the microwave otherwise it will cool down the dish. Green tea is traditionally poured over the rice, but you can use other mild, non-black teas. For more flavor use chicken, vegetable, or in my case, mushroom broth. The topping options are endless: eggs, fish, pickles, beans, leftover veggies, herbs, sauces…the fridge is your limit! Enjoy as a snack, lite dinner, or complete meal.
~*~ BAMBOO RICE WITH MUSHROOM TEA ~*~
SERVES: 2 ⎪ DIFFICULTY: INTERMEDIATE | FUNK: CASUAL
Mise en Place
12 oz dried porcini mushrooms
8 oz mushrooms of your choice
1 tablespoon butter
1 small carrot, diced or cut into flower shapes
1. STEEP THE TEA
Place the dried porcini mushrooms in a bowl or Pyrex measuring cup, and pour over 3 cups boiling water. Let sit for 30 minutes.
2. MISE EN PLACE
Meanwhile, remove stems from mushrooms and thinly slice the caps. If you don’t have leftover rice, now is the time to cook some.
3. COOK THE MUSHROOMS
Melt the butter in a pot over medium heat. Add the mushrooms and cook until they begin to soften. Add the carrots and reconstituted porcini with it’s liquid. Bring to a boil, cover and simmer for 5-10 minutes or until carrots are soft. Taste the broth and season with salt to taste.
4. STRAIN THE TEA
Set a strainer over a pitcher or bowl. Strain out the mushrooms and carrots.
Spoon fresh cooked or re-heated rice into a serving bowl. Top with mushrooms and carrots, then pour over the mushroom tea. Add an egg, chicken, or tofu for added protein if you wish. Refrigerate any leftover stock to use in soups, sauces, or for making more chazuke.
~*~ JAPANESE VARIATION ~*~
Substitute mushroom tea with green tea. Top with cooked salmon, dried seaweed (nori), and roasted sesame seeds.
~*~ MEXICAN VARIATION ~*~
Substitute mushroom tea with chicken broth. Top with shredded chicken, black beans, corn, and salsa.
How would you use Bamboo Rice? Let me know what you’ve cooked and leave a comment below.