Shiitake Teriyaki Bowl Recipe

Rinse and cook rice

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a gentle boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While the rice cooks, prep vegetables: wash and roughly chop 2 cups spinach, julienne 1 carrot, and thinly slice 2 green onions on the bias. Toast 1 tsp sesame seeds in a dry skillet over medium-low heat for 1–2 minutes until fragrant; set aside.

Make teriyaki sauce

In a small bowl combine 3 tbsp low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake (if using), 1 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp rice vinegar. Stir until sugar dissolves.

Cook mushrooms

Heat 1 tbsp neutral oil in a large skillet or nonstick pan over medium-high heat. Add 12 oz cleaned shiitake mushrooms in a single layer (work in batches if necessary). Sear without moving for 2 minutes, then stir and cook another 2–3 minutes until golden and tender.

Glaze mushrooms

Reduce heat to medium-low and pour the prepared teriyaki sauce over the mushrooms. Stir to coat and simmer 1–2 minutes. Mix 1 tsp cornstarch with 2 tsp water to make a slurry, then add to the pan and stir. Cook 1 minute more until sauce thickens and becomes glossy. Taste and adjust (add 1/2 tsp sugar or a splash more soy if needed). Remove from heat and stir in 1 tsp toasted sesame oil.

Wilt spinach: In a separate skillet over medium heat, add the chopped spinach and a splash (about 1 tsp) of water. Cook, stirring, 30–45 seconds until just wilted. Remove from heat and season lightly with a pinch of salt and a few drops of rice vinegar if desired.

Warm carrots lightly in the spinach pan for 30–45 seconds if you prefer them softened; otherwise leave raw for crunch.

Fluff the rested rice with a fork and divide into one large bowl (or two smaller bowls). Spoon wilted spinach and carrots around the rice.

Top the rice with the glazed shiitake mushrooms, making sure to spoon extra teriyaki sauce from the pan over the mushrooms and rice.

Garnish with sliced green onions, toasted sesame seeds, a sprinkle of chili flakes or togarashi if using, nori strips, and the halved soft-boiled egg if desired.