Shichimi Mushroom Rice Bowl Recipe
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
If you're flying east from either San Francisco or Oakland on a cloudless day, and if you're lucky enough to get a window seat on the right side of the airplane, you might get to see one of my favorite views of Yosemite. Look carefully, not long after take off (ten minutes?), and try to pick out Half Dome jutting up from the surrounding foothills below. It's pretty cool to see.
Wayne is always trying to get me to go to Yosemite, I usually pass. As impressive as it is, I'm more of a coastal type. Up until this week I'd only been to Yosemite in the spring and summer, and my impression has always been that there are typically lots of people, and traffic to and from to match. But, this time of year is supposed to be quieter. So we packed a cooler, hopped in the car on Wednesday, and decided to give winter in Yosemite a try. A first for both of us. I'm going to include a bunch of pics from our trip, and also the recipe for the mushroom rice bowl I threw together when we returned home. It was the sort of thing assembled from some leftover kale and tofu in the refrigerator, following a quick dash to the store to pick up some golden chanterelle mushrooms.
Thank you to everyone who sent Yosemite recommendations. We did the hike to the base of Vernal Falls, the bridge rather, and followed that up with a walk to Mirror Lake. Most of the trails were snowy and icy, but the roads were clear and the sky was blue. A guy on the trail near us at Vernal Falls said he saw a bobcat, but as far as wildlife goes my list is short: crows a plenty, a handful of squirrels, and one raccoon. Do the ants in our hotel room count? ;)
This was my view for the better part of the day. Wayne loooves a nature walk. There's apparently a cabin you can snowshoe to from the valley, and I suspect that is next on his list. We watched the sunset from a near-empty parking lot at Inspiration Point, and made our way back in time for dinner at the Ahwahnee Hotel.
This is me on the bridge near Vernal Falls. You can't believe how fast the water was running, and how much water was moving in the valley in general. The waterfalls were strong wherever you looked. Frazil ice fans will be sad to know, it's too early in the season for it, next time!
I popped into a number of antique shops in the Sierra foothills, and made a couple neat finds. Hopefully things that will make appearances in future posts. And then I made this rice bowl when we got home. One ingredient some of you might not be familiar with is the Shichimi Togarashi spice mixture I used for seasoning here - although I suspect you'd recognize the little jar it often comes in. It's a Japanese spice mixture which includes red chile pepper, orange peel, sesame seeds, and a number of other ingredients. I love it sprinkled over brothy soba noodle soups, directly on tofu, on blanched vegetables, etc, etc. It's a great way to add pep and dimension to an endless list of foods and preparations. But as I mention down below, if you don't have it on hand, some red pepper flakes will do the trick for this recipe.
So the overall concept here was pretty simple. Pan-fry slices of mushrooms until they're nicely browned. Do a quick saute of tofu and kale in the same pan. Then serve over brown rice. Season it all with Shichimi Togarashi. For those of you who need to get a jump start on weeknight meals, there's no reason you couldn't prep the brown rice, tofu, kale, and mushrooms ahead of time. The actual cooking time here, aside from the rice, is minimal.
I hope to have a few more Yosemite shots to share once I get my film back. Thanks again to all of you who left me notes and sent suggestions. It was a uniquely beautiful place to visit this time of year. -h
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Mushroom Shichimi Rice Bowl
For those of you who would like to make this vegan, use more olive oil in place of the butter.
2 cups cooked brown rice*
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, very thinly sliced
Fine-grain sea salt12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
8 ounces / 225 g firm tofu, cut into tiny cubes
1 small bunch kale / 3 oz / 85 g, well chopped
Shichimi Togarashi or red pepper flakes, to taste
If you need to cook the rice from scratch, do so.*
Heat the olive oil and butter in a large skillet over high heat. Add the mushrooms in a single layer, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way, but don't overdo it; you want the mushrooms to be deeply browned on both sides. Stir in the garlic roughly 20 seconds before the mushrooms finish cooking. If you need to cook the mushrooms in two batches, do so. Transfer the mushrooms to a plate, set aside.
Using the same large skillet, no need to clean it out, cook the tofu along with a couple pinches of salt over medium-high heat until heated through, and until it starts to brown a bit. Roughly one minute before the tofu is finished cooking, stir in the kale. It should collapse and cook down over the next 60 seconds.
Season all the components generously with Shichimi Togarashi and salt to taste. For each serving, dish up a heaping spoonful of brown rice along with some of the tofu/kale mixture and a some of the mushrooms.
Serves 3-4.
*To make a pot of brown rice: The ratio I use to cook brown rice is 1 part rice to (just shy of) 2 parts water, plus a good dose of salt. The following recipe will make more than you need for the above recipe by about double, but it's worth making extra for later in the week.
You'll need 2 cups / 14 oz / 400 g brown rice, rinsed and drained + 3 1/2 cups / 830 ml water + 2 teaspoons fine-grain sea salt
In a large saucepan over high heat, bring the rice, water, and salt to a boil. Reduce the heat, cover, and simmer gently until the water is absorbed, about 45 minutes. Fluff with a fork and serve hot. Any leftover rice can be cooled and then stored in the freezer for later use.
Prep time: 15 minutes - Cook time: 5 minutes
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Comments
loved this one! also tastes great with sliced green onions on top.
Filipino is love to eat RICE and even I am on a diet when I saw a YUMMY food like yours even i just see it in the picture it makes me STARVING!!!
This is perfect dinner meal for those of you who have full time job and don’t want to have light meal & quick. It’s 15 minutes (or less). I have to say I can cook this dish everyday 🙂 Thanks.
Your photos are beautiful. I am so hungry for rice and mushroom right now 🙂
I have adored your blog for years now and just realized I’ve never commented. You undoubtedly get hundreds of emails a day, so let me be just another one on the list! Fantastic recipes. They’re so pure and real, I adore just reading your blog for general ideas or for quick inspiration when I feel totally uninspired from the stresses of life or work. Reading you blog is always a pick me up. I’ve too been cooking in your general style for years as well. Lovely photography as always! Thanks for making your presence known on the web!
I know I already posted a comment about this but I have actually made this now and it was delicious. It is going to feature regularly in my house!
I love your recipes- such healthy and beautiful food. Thanks for offering vegan options. I’ve added the spice blend to my must try list.
When my mother passed away 11 years ago, my husband and I spent a long February weekend in Yosemite (one of my mother’s favorite places) as a kind of spiritual retreat. The scenery is stunning and nearly unreal – like stepping into a painting come to life. The valley is quieter this time of year, and a stay is more affordable. There is no better (or delicious) bargain in Yosemite than a winter’s lunch at the historic Ahwahnee.
Love Yosemite in the winter. We did a nighttime FULL MOON snowshoe guided hike. No lights, nothing, just guided by the light of the moon. Absolutely amazing!
New to your site (via simplyrecipes.com) and love it!
I tried this recipe tonight. My husband, 2 yo, and I all loved it. And, we are going to Yosemite this February, too, so I was super excited about your post.
Thanks!
Oh my I’m so happy you enjoyed Yosemite in Winter! I spent a Christmas holiday there a few years back and it really is more intimate then. If you’re more daring try the heated fabric ten cabins next time. Fall is a great time too for seeing leaves change (plus less people). My parent’s went for a Fall honeymoon over 30 yrs ago and then went again just recently.
I wish Chantrelles were available still here in Portland, Oregon. Oh how I miss year-round farmers markets in CA.
This looks great. I love mushrooms and they are a wonderful source of nutrition!
I’m really into the simplicity of the rice bowl…everything right there together. I love brown rice. The texture is great and add so much more to a dish than regular white rice.
shichimi togarashi! wow, my favorite spice in the whole world!!! you made my day with this recipe.
This dish looks lovely.
Though my own blog is not about food, I always find such inspiration in your words and photographs; thank you. Cheers!
Great recipe … as always !
As a side note, I wanted to ask you and your readers if you had heard anything about the effects of phytic acid when consuming a diet rich in whole grains/beans/and nuts?
I am especially concerned about phytic acid causing tooth decay, bone loss, and vitamin/mineral deficiencies. Do you think we need to be concerned about this? Any information would be very helpful!
Thanks in advance
Any information that you may have
Lovely recipe! It looks so good, I’m really temptred to try it out this weekend. Your pictures from Yosemite are gorgous – I went there in early March two years ago, and my boy forced me to hike on the snow up to the Sequioa trees, although the road was closed and officially noted as “no hikeable”. It was pretty exhausting.. Wish I had your recipe back then (and a kitchen to prepare it). Thanks!
Enjoyed the story along with the recipe. Keep up the great work.
I made this dish last night for supper and it was delicious. I didn’t have brown rice handy, so I cooked some soba noodles instead. It was good for lunch today! Thanks. Your recipes are some of my favorite and go-to dishes.
Your post just got me even more excited for our big move. we’ve lived in chicago for 7 years and are moving to san fran in a couple of months. i can’t wait to get there and find out about all the fun nearby places to visit – camping, hiking, winery-ing, etc!
STUNNING “WOW”!!!!!
I adore mushrooms, but I am always really intimidated to cook them. I think it’s the washing process that gets to me. Some say just wipe with a damp paper towel, others say rinse quickly and pat dry. What do you suggest? I am kind of a clean freak when it comes to cooking. I don’t like dirt. 🙂
Thanks, and I can’t wait to give this a shot. Oh, this would also be good with some bulgur wheat crepes!
Wow, fantastic pics, and a beautiful, uncomplicated site.
Congratulations on your continued success! Chef Chuck Kerber
I went to Yosemite when I was little, maybe 2 or 3, so I don’t remember it very well. I really want to go back!
Do you press your tofu before cooking with it? Im a novice when it comes to tofu. Thanks!
HS: Hi Katrina, if it is wet, I press it a bit with paper towels, but nothing dramatic.
Really lovely pictures.
And I appreciate recipes for dishes like these – those that seem as though they’d keep well enough to pack for lunch the next day.
Looks so comforting ! Chanterelles have such an nice aroma and look so pretty in the picture.
I have ALWAYS loved Yosemite in the winter. No crowds, so quiet. Makes me proud to be a Californian!
I haven’t had Shichimi Togarashi outside of cheap sushi restaurants, which generally have some stale versions, so I’ve never been inspired until now to buy some.
I often use Nori Komi Furikake. Pretty simple, but still great on anything with those earthy shitake and dashi flavours. Thanks for pointing me towards something with a bit more heat and complexity.
Looking at the picture I thought that was turnips cooked with turnip greens. The tofu is probably a lot better protein – but now I am in the mood for turnips.
Lovely picture though, looks delicious.
That’s a whole lot of umami there! I love Shichimi Togarashi. I grew up with it, usually adding it to my ramen or dry mein. I have a friend who totes around one of the bottles in her purse, to spice it up when she needs to (of course, she also has Tabasco, so it depends on what type of meal she’s having). Your photos are gorgeous and next time I’m flying out of the Bay Area, I’ll have to remember to take a moment away from one of my screaming children to look out the window!
That’s a whole lot of umami there! I love Shichimi Togarashi. I grew up with it, usually adding it to my ramen or dry mein. I have a friend who totes around one of the bottles in her purse, to spice it up when she needs to (of course, she also has Tabasco, so it depends on what type of meal she’s having). Your photos are gorgeous and next time I’m flying out of the Bay Area, I’ll have to remember to take a moment away from one of my screaming children to look out the window!
Amazing pictures, I’ve never been to such an amazing place, another one for the bucket list I can see 🙂
What an inspiring blog! I love your pictures and recipes. I am also a foodie, but just starting out blogging. Please visit my blog and become a follower, it would mean a lot. Thanks so much!
pickyeatersolutions.blogspot.com
I love Yosemite, but haven’t been back there in years. Thanks for reminding me of all the great memories.
I’m going in a month! Cannot wait. I’ve never been there in winter, either, so it will be a real treat … as will be this recipe.
That bowl looks and sounds so good!
What beautiful pictures of Yosemite!
This looks so simple and delicious. I almost always have these ingredients on hand – yum!
Easy peasy, gotta love that! Your trip looks fun – and cold!
Your recipes make me so happy! And I love to read the stories behind them. I bought your SuperNatural Cooking book a few years ago and it is still one of my absolute favorites.
Hello there….just found your site…TOTALLY addicted!!! Wow, cant wait to look back on your other recipes…new follower!!!
Stop by and say Hello:)
Editor,”>http://www.statementsinfashion.net/2011/01/magazine-update-we-have-name-blog.html>Editor, The Fashion 411 Magazine♥
This is a concoct of Awesome dish and wonderful pictures both to cherish
Your photos are spectacular. I love that you use film still. My only question: Where do you get that film processed? The last 8 years or so, all my prints look washed out and like they’ve been printed on an inkjet printer (which, I understand, most of them actually have).
@rb – Shichimi Togarashi and egg love each other! I usually have ramen with egg and sprinkle Togarashi on top and it is delish!
Heidi – this recipe fed me well tonight. I played around with the recipe a bit because I found shungiku (garland chrysanthemum) at the Japanese market and I love it’s earthy flavor so I used that instead of the kale. I also marinated the tofu in a little bit of curry powder. All in all, a super satisfying meal. Thank you very much for the tasty inspiration!
I grew up right outside of Yosemite in a small town called Mariposa, and love going home to visit. I always tell people to go in the fall (late September/October) or the winter because it takes on a whole different look. You actually get to see the wonderful nature versus tour buses! Glad you enjoyed!
This looks colorful and delicious! I love things a little bit soupy, your idea of adding broth and serving it over noodles is fantastic!
infrequent commenter here
so… what do we think about a poached or fried egg on top of this? I’m from the school of An Egg Makes Everything Better (sorry vegans, I grew up with pet chickens, what can I say?) but I’m not sure how it would “go” with the Shichimi Togarashi.
I just made this for dinner! Yummy! And there’s some left for tomorrow! YAY!!
(I cooked the mushrooms and the tofu and kale in coconut oil — great taste!)
hi
i found your recipe on this website… thought you would like to know.
http://voilacakes.blogspot.com/2009/11/meringue-snowman.html
HS: Thanks Anu. I’m cool with people borrowing my pics to link back here. Thanks for looking out for me though.
If I remember well, this is your second recipe with chanterelles this season. Where did you get them so late in winter?
HS: They’re all over the place right now – at least in SF. In the last week I’ve seen them at the Marin market, Ferry building market, Far West Funghi, and I got these at Bi-Rite.
Love the pics! I hope you guys had time for ice skating 🙂 And next time you’re in the park, you’ll have to come visit us at Camp Wawona. We’re a year round camp and retreat center located at the end of Forest Dr in Wawona (near the South entrance). We’re just a short walk from a really cool swinging bridge and we’d love to meet you since we only serve vegetarian meals here. The rice bowl looks delicious!
HS: Thanks for the heads up and invite Rachel.
Beautiful post Heidi! I absolutely love the photos! My family and I have never been to yosemite, but from what you photographed and shared- it seems like a lot of fun!
Also- the rice bowl- genius! This is just the thing that I could sit down to on a cold winter night while studying for an exam, writing a paper, or writing a post for my blog. Simple, quick, and I suspect- quite delicious.
HS: Thanks Kamran! If you ever make your way west I’d be happy to give you some pointers re: where to visit 🙂
Yosemite is lovely in winter. I hadn’t heard of frazil ice previously either. Thank you for sharing the photos, recipe and story.
I’ve never used this Shichimi Togarashi spice mixture but I am surely going to check it out as it sounds fabulous, Heidi..what a beautiful trip and a great picture of you! Love it…thanks for this amazing recipe; hope you are keeping warm. Have a great night.
Love the mountains in the winter. As a SoCal transplant to Seattle I identify with your apprehension to go to Yosemite in the winter and also with your awe of the beauty of the mountains this time of year. Before getting to the cafe and opening my e-mail I had a fantastic view of the Olympic mountains on my walk in Queen Anne. I’d love to see the ‘painted pools’ of Yosemite (is that what they are called?) in the winter.
Lovely, contemplative time of year and lovely, hearty fare to go with it. Thanks for the little moment of calm and beauty.
simple and yummy…i love chanterelles! …and your pictures are quite beautiful!
Oh, I think you’ve breathed new life into my orphaned bottle of schichimi…
Great looking recipe. I’ll have to try it soon.
So funny, I had pulled out some brown rice and dried wild mushrooms earlier to see if I could cobble together a pilaf, and was going to use up some lemongrass with them. Your recipe reminded me I had tofu on hand too. Yay. Thanks! Sounds delish.
Looks like good everyday cooking. I love rice bowl meals.
Just one suggestion… cook your mushrooms without the oil and butter first. The liquid they give will keep them from burning. Once they stop giving off water add the fat to soak right into the ready mushroom.
Heidi,
Thank you for this. I love chanterelles, and Yosemite, and combining them sounds like heaven. I was just in Yosemite this past September on my honeymoon. We agreed we couldn’t have done better.
What kind of cooler do you use for long car trips, when you want to bring food with you?
Thanks for all your posts. I make your recipes often.
This looks wonderful and nourishing! There’s nothing like mushrooms, greens and tofu over brown rice. Reminds me of a less soupy version of what I made last night: stir-fried bok choy with shiitake mushrooms, glass noodles, and soft tofu.
Wow this rice bowl looks amazing and perfect for dinner tonight! I love all your photos too… always beautiful!
Heidi, Love your trip and photos. I always send things my DD can make along to her too she is celiac and lots of allergies so not all things will do for her. But this is a good one for her too. You and Wayne are so fortunate to be able to travel and see our world with your view. I thank you for sharing that view with us. Bev
A lovely simple recipe I’m going to have to try.
But did you say you’d post some more picture when you get your film back? Goodness me, there can’t be too many like you still using film these days! In fact if you want it in the UK you need to go to online specialist suppliers to buy it. A bit like Shichimi Togarashi, come to think of it!
i LOVE your site, your writing, your pics, your photography. your recipes. i was storm stayed on Lake Huron shoreline Friday to Sunday due to snow storms and could have cared less.
Power stayed on and i baked and cooked my to my heart’s desire. thanks for the motivation and inspiration.
Wonderful looking dish – but, as much as I am a beach-type person, Yosemite and the Napa Valley are my two absolute favorite places. Yosemite is breathtaking and Napa, well – my idea of a perfect day is sitting in the valley, sipping some wine, enjoying a freshly made picnic basket!
Thank you for this recipe….I had a bumper year of Chanterelle picking last year and have run out of recipes to use them. This sounds great!
Yosemite in winter looks amazing. Thanks for sharing your pictures–they are beautiful.
I love that you just whipped the mushroom bowl together when you got home. I’m not sure I’ve ever made something so lovely in a pinch like that.
I’ve been reading your blog for about 6 months now and I just wanted to tell you that I enjoy every post. I’m a vegetarian, live in Northern California and am a graphic designer/illustrator and so I love your combination of recipes and photography.
HI!! I just wanted to say that I am a HUGE fan of you and your fooooood!!
Question – are you doing any local book signings for your new cookbook? Or any cooking demonstrations? I live in Alameda and had a quick chat with a local bookstore and, from my descriptions of your blog and food, they fell in love and thought maybe you could pay Alameda a visit. So you might get a message from Books Inc. Just a thought 🙂
Oh yeah… and THANK YOU!!
The Shichimi Togarashi spice mix sounds good and worth a try. I live in mushroom country and love trying new mushroom recipes. This one looks delicious and healthy.
that picture makes me drool and im having that TONIGTH!
One of my very favorite places in the world and such beautiful pictures!
I’ve never been there this time of year, but after seeing your photographs, I may have to put it on my travel list..
We just went to Yosemite for the first time this past Sept. it was super crowded in the valley, but we camped up on top and it was much more peaceful. There weren’t any waterfalls when we were there though, would have loved to have seen them!
Looks like a beautiful day and the recipe looks very yummy. I love recipes that use what is in the fridge.
Yummy this looks so delicious!
Gorgeous! I filling and healthy dish perfect for my diet. Nice to have a new recipe using tofu!
I’d always assumed I was the coastal type too (big sur is my favorite spot ever!) but then we went hiking at Yosemite last July and I fell completely in love…it’s just so beautiful and rugged.
Your photos and that mushroom bowl look fabulous!
Gorgeous pics. Looks like you had a fantastic time.
I just love these warm bowl of comfort filled with so many different tastes and textures. Made one a few weeks ago that is sure to become part of my regular repertoire.
hippie food doesn’t make you hippy
Ooh, this sounds like a great combination. I’ve had shichimi at Japanese noodle houses – so good – but never thought of getting a jar to use at home. It would be a great addition to my spice collection. Looks like a lovely trip, too 🙂
wow, this is just pure healthy deliciousness. looks beautiful too!
Nothing beats the kale and mushroom combo – except kale and mushroom and tofu! this looks lovely!
Such a beautiful post, photos and recipe!
Hello dinner tonight!
What a heart (and fingers and toes)-warmer of a meal! The contrast between the white landscape and the brownness of the dish is great: WHITE = cold, BROWN = warm 🙂
This looks so wholesome and tasty. Awesome recipe!
Oh this looks perfect!
Delicious! Gorgeous pics.
Yosemite looks magnificent. Being from Europe though, I can only admire it from afar, thank you for sharing.
Big fan of tofu, kale, mushrooms and brown rice. You know what I am having for dinner, don’t you?
Delicious and healthy at the same time, the best match.
Thanks!
I love visiting Yosemite, it is beautiful all year around! I love the pictures.
I like the recipes but somehow I have never liked the taste of mushroom so far, even though I am vegetarian. I may replace it with other hearty root vegetables.
Forget the cookbook; sell your photos.
Yum. I have to go dairy-free this week and this looks like a great, easy vegan conversion. And I bet tofu & kale is almost like palak paneer. Sounds great, thanks!
I’ve been so inspired by your simple meals lately. And I’m also really excited to learn about frazil ice! I’m totally going to Yosemite this spring.
This looks great, and very simple! Mmmmm mushrooms… umami!
what great pictures and a delicious looking meal. just bought a lot of brown rice today. i’m going to make this dish this week. THANK YOU for a great simple recipe idea to mix up my usual menu!!
Wow, such a simple recipe. Thanks! Also, I feel like this would pair perfectly with Korean bulgogi beef.
When I went to yosmite last for our honeymoon, we did the hike to Vernal Falls and saw a bobcat at te base near the very start of the trail… I even have a video of him. SO COOL!
I would love to see Yosmite in the winter though…
I am envious of your trip, the views are amazing! I like mushrooms in just about anything but what I like about this is how simple it is. Miriam@Meatless Meals For Meat Eaters
Gosh, I love chanterelles. And Eva – I agree, the mood of these photos is really special.
I thought I saw you there! Really. I am an architect from Portland and our office is doing some work in Curry Village. We were there last week and, I can’t remember where…maybe the Mountain Room restaurant, I saw you and Wayne. Huh. Its a beautiful place, one worth visiting in winter for sure!
HS: Small world! I think I was scoping out your Elle magazine 🙂 Were you at the table next to us? We ducked in there for a beer before dinner. So wish you would have said hello!
Thank you! There is a special “mood” in your pictures.
This looks absolutely delicious and the pictures are just breathtaking!
I fly to New York from San Francisco often, and love pointing out the magnificent crown of granite that makes half dome. The Ahwahnee Hotel is also quite a sight (from the ground) with its sweeping 50 foot tall ceilings, and the restaurant has an amazing wine list to boot.
After such cold and physically demanding trip, this shichimi mushroom rice bowl must have been a comforting welcome. Good and simple.
Wow, this looks so savory and hearty and lovely. A perfect winter dish. And thanks for sharing your beautiful Yosemite photos — I haven’t been in years and I’ve never seen it in wintertime.
Winter in Yosemite is quite picturesque. I’m more the coastal or city type too but this looks tempting.
Winter in Yosemite is quite picturesque. I’m more the coastal or city type too but this looks tempting.
Gorgeous pictures!
Mmmm that rice bowl looks so delicious! It’s pretty too 🙂
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