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This miso mushroom crispy rice brings together golden rice with a crisp top, a generous pile of browned mushrooms, and a savory miso dressing. Scallions and fresh lemon zest brighten every bite. Bring the whole pan to the table—it’s a beautiful side dish for the holidays or a dinner worth sharing.
What is miso mushroom crispy rice?
Inspired by Momofuku’s original recipe, this dish has two main components, cooked separately and brought together at the end:
- The crispy rice: Short-grain white rice cooks in miso-seasoned stock in a braiser, then goes under the broiler for a golden, crisp top. A little butter finishes the hot rice.
- The mushrooms: A generous mix of mushrooms is browned in a separate nonstick skillet, then piled in the center of the rice.
Miso dressing goes over the mushrooms, followed by scallions and fresh lemon zest.
The dish is straightforward, but two things deserve a little extra attention: browning the mushrooms and getting the rice cooked through before crisping the top. Here’s what to know before you head into the kitchen.
Which mushrooms to use
I like a mix of oyster, beech, and shiitake mushrooms for different textures. Choose pieces with broad surfaces, or cut them to create flat sides that can sit against the pan and brown.
- Oyster mushrooms: Tear into broad, fairly flat pieces.
- Beech mushrooms: Trim off the joined base and separate into small clusters.
- Shiitake mushrooms: Remove the tough stems and slice the caps into strips.
- Other options: Slice king trumpet mushrooms to create flat surfaces, or quarter cremini (baby bella) and white button mushrooms for a meatier bite.
I also tested portobellos, but they released more water and were harder to get crisp around the edges, so I don’t recommend them here.
Use a nonstick skillet
Use a large nonstick skillet. I found it worked best for browning the mushrooms without sticking. I don’t recommend stainless steel for this method—the mushrooms stuck to the pan when I tried it.
Getting the rice just right
Getting the rice texture right took the most work in my tests. My first batch was too wet to crisp well, so I adjusted the rice and stock amounts using my one-pot salmon and rice as a starting point.
Here are the key things to know:
- Use short-grain white rice: I used Tamaki Gold, a California-grown sushi rice. My measurements are for uncooked, unrinsed rice.
- Measure with a scale: Follow the rice and stock amounts in the recipe. Too much liquid can leave the rice mushy; too little can leave the centers undercooked.
- Use the right braiser: I tested this in an approximately 12-inch enameled cast-iron braiser with a tight-fitting lid. It needs to be broiler-safe, too.
How to make miso mushroom crispy rice
Step 1: Brown the mushrooms
Cook the mushrooms without oil first to let their moisture cook off, then add oil and salt for browning. This lets us use less oil while still getting good color. The mushrooms look like a lot at first, but they shrink considerably.
Momofuku’s version uses oven-roasted mushrooms. When I tried roasting, the mushrooms came out drier than I wanted. I preferred the stovetop method, which gave me more control over browning while using less oil.
Step 2: Cook and crisp the rice
The rice cooks in miso-seasoned stock on the stovetop, then goes under the broiler for a golden, crispy top.
Check the rice before broiling: It should be cooked through with a slight bite and no pooled liquid.
Centers still slightly firm, with no pooled liquid? Turn off the heat and let the rice rest tightly covered for another 5–10 minutes. The residual heat in the cast-iron braiser helps soften the centers. Taste again before broiling.
Once the top is crisp, spread a little softened butter over the hot rice and leave it uncovered.
Step 3: Bring it all together
Pile the mushrooms in the center, leaving crispy rice exposed around the edges, and spoon the miso dressing over the mushrooms.
Finish with scallions, lemon zest, and black pepper. I added the lemon zest because the mushrooms, miso, and rice are rich and savory—a little brightness makes each bite more balanced. Bring the pan straight to the table, with extra dressing on the side.
Rice troubleshooting
- Rice still firm with liquid pooling underneath: Keep it covered and simmer on low a little longer, then taste again. It needs more time to absorb the liquid and finish cooking before broiling.
- Rice cooked through but liquid remains: Leave the lid slightly ajar and cook on low to let the extra moisture escape. Check frequently so the bottom doesn’t burn.
- Rice already mushy: Cooking off excess liquid can help it become less wet, but it won’t make the grains firm again. Broiling can still crisp the surface, though the rice underneath will stay softer. For the next batch, check the rice type and weigh both the rice and stock.
What to serve with it
This mushroom rice makes a beautiful side dish for a holiday meal. Pair it with crispy spatchcock chicken, miso ginger braised short ribs, or baked trout with miso butter.
Round out the table with napa cabbage salad for a fresh, crunchy contrast, or roasted beets and carrots for a colorful vegetable side.
Miso mushroom crispy rice
Ingredients
For the mushrooms:
- 24 oz assorted mushrooms such as oyster, brown or white beech, shiitake, and enoki (see notes)
- 2-3 tbsp avocado oil or another high-heat cooking oil
- ¼ tsp coarse sea salt
For the rice:
- 3 oz yellow onion diced (1 small)
- 0.7 oz garlic cloves sliced (3 large)
- 400 gram chicken stock
- 2 tbsp White miso paste
- 1 tbsp Light soy sauce
- 2 tbsp olive oil
- 300 gram short grain white rice uncooked
- 1 tbsp softened butter or ghee
Miso sauce:
- 1 tbsp olive oil
- 1.5 tbsp white miso paste
- 1 tbsp rice vinegar
- 2 tsp coconut brown sugar
- 1 tsp soy sauce
Garnish:
- 2-3 scallions dice to small rounds
- 1/2-1 lemon zest plus lemon wedges for serving
- Freshly ground black pepper to taste
Equipment
- 1 14-inch nonstick skillet For dry-cooking and browning the mushrooms.
- `1 broiler-safe enameled cast-iron braiser Approximately 12-inch and with a tight-fitting lid (about 3.3 quarts): For cooking and crisping the rice.
Instructions
- Prep the mushrooms: Trim the mushrooms and wipe away any dirt or debris. Tear oyster mushrooms into broad pieces and separate beech or enoki mushrooms into small clusters. If using cremini or button mushrooms, quarter them.
- Prep the rice ingredients and sauce: Dice the onion and slice the garlic, keeping them on separate plates. In a bowl, whisk the chicken stock, miso, and soy sauce until the miso dissolves. In a separate small bowl, whisk together all the miso sauce ingredients until smooth.
- Cook off the mushroom moisture: Heat a wide, 14-inch nonstick skillet over medium-high heat without oil. Add the mushrooms and spread them out as much as possible; some overlap is fine. Cook, turning occasionally, until they shrink and the released liquid evaporates, about 6–7 minutes. If the pan is still wet, continue cooking until the moisture cooks off.
- Brown the mushrooms: Push the mushrooms aside to make room for the oil. Add the oil and ¼ teaspoon salt, then toss to coat. Cook over medium-high heat for another 5–6 minutes, turning occasionally, until the mushrooms are browned in spots. Transfer to a plate and set aside.
- Start the rice: Heat 2 tablespoons of olive oil over medium heat in a broiler-safe braiser with a lid. Add the onion and sauté until it begins to soften, about 1 minute. Add the garlic and sauté for 30 seconds. Increase the heat to medium-high, add the uncooked, unrinsed rice, and stir for 1 minute. Pour in the seasoned stock, scraping up any browned bits from the bottom.
- Boil and simmer: Spread the rice into an even layer. Cover with the lid slightly ajar and bring to a gentle boil over medium-high heat, about 5–6 minutes. Reduce the heat to low, cover tightly, and simmer for 12–15 minutes without lifting the lid. The rice should be tender with a slight bite, with no liquid pooling in the pan.
- Preheat the broiler: During the last 5 minutes of simmering, preheat the broiler on high with a rack in the middle of the oven. Let the broiler heat for at least 5 minutes before adding the rice.
- Crisp the rice: Remove the lid and place the braiser under the broiler on the middle rack. Broil on high for about 5–7 minutes, checking at 5 minutes and watching closely, until the surface is golden brown and lightly crisp. Remove from the oven and gently spread the softened butter over the hot rice. Leave uncovered.
- Assemble and serve: Spoon the mushrooms into the center of the rice, leaving some crisp rice exposed around the edges. Drizzle about two-thirds of the miso sauce over the mushrooms. Top with scallions, the zest of ½–1 lemon, and freshly ground black pepper. Serve immediately with the remaining sauce and lemon wedges on the side.
Notes
- Mushrooms: I like oyster, beech, and shiitake. King trumpet, cremini, or white button mushrooms also work. Skip portobellos—they released more water and were harder to crisp in my tests.
- Skillet: Use a 14-inch nonstick skillet to brown the mushrooms; some mushroom overlap is fine. With a smaller skillet, cook in two batches, dividing the oil and salt between them.
- Rice: I used Tamaki Gold short-grain white rice, uncooked and unrinsed. Weigh the rice and stock for consistent results.
- Storage: Refrigerate leftovers for 3–4 days in airtight containers. Keep the miso sauce separate.
- Reheat: Microwave the rice and mushrooms until hot. Thin the sauce with a little water if needed, then drizzle over before serving. The rice’s crisp top will soften after storing and reheating.
- Adapted from Momofuku’s original recipe, with changes to the cooking method and seasonings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More crispy rice recipes
Love that golden rice crunch? Here are a few more ways to enjoy it:
- How to make crispy rice: Make crispy rice squares for toppings or crunchy rice grains to scatter over salads and bowls.
- Crispy rice bibimbap: Seasoned vegetables and crunchy rice with a spicy-sweet gochujang sauce.
- Crispy rice sushi: Golden rice squares topped with smoked salmon, avocado, and cucumber—great for sharing.
