An Izakaya is a Japanese pub, a place for sake and beer that also features small menu items to keep you from getting too terribly sloshed at one sitting. What better way to celebrate unprocessed foods than making your own versions of restaurant foods?
At one of my favorite izakayas here in Honolulu, they have a ton of delicious menu items like Teriyaki Creme Tofu (which I veganized here), Spicy Tofu, great custom veggie rolls, and Nori-chos (tempura-fried nori dressed up like nachos. Yes, just as good as it sounds!). But one of my favorite items is their Fried Rice Stuffed Portobello Mushrooms. The restaurant version is made with sticky rice and a miso sauce, but this healthier version features wholesome quinoa, brown rice, cabbage, carrots, and a sesame-honey glaze. Make this for your next dinner party to impress all your beautiful guests. Sake and beer are welcome companions to this hearty dish!
Fried Rice Stuffed Portobello Mushrooms
¼ cup + 1 Tablespoon toasted sesame oil, divided
2 Tablespoons soy sauce
2 Tablespoons mirin
4 teaspoons honey
2 teaspoons brown rice vinegar
1 teaspoon each garlic powder and black pepper
4 Portobello mushrooms
1 cup cooked quinoa
1 cup cooked brown rice
½ cup cooked adzuki beans
1 cup shredded carrots
1 cup finely shredded cabbage
½ cup minced mushrooms
½ cup minced green onion
sesame seeds, for garnish
- Preheat oven to 325º.
- In a small bowl mix together ¼ cup sesame oil, soy sauce, mirin, honey, garlic powder, and pepper. Whisk to combine.
- Remove the stem from the mushrooms, and wipe with a damp cloth to remove dirt, if needed. Place gill-side up in a baking sheet big enough to accommodate these big mushys. Brush gills and sides generously with oil mixture, and bake for 15 minutes. Remove and let cool slightly.
- In a large skillet heat 1 Tablespoon sesame oil until hot. Add quinoa, rice, and beans, and sauté over medium-high heat until slightly browned. Add all vegetables and cook until soft, about 10 minutes. Press mixture lightly with spatula to mash beans.
- Add ½+ cup of grain/vegetable mixture into mushroom caps, pressing slightly to form a rounded top. Drizzle remaining oil mixture on top and sprinkle with sesame seeds. Bake for another 15 minutes, or until seeds and rice mixture are browned.
Yield: four large servings