Quinoa and Mushroom Kama-Meshi (Japanese Casserole)

Name: Quinoa and Mushroom Kama-Meshi (Japanese Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups quinoa; 3 dried shiitake mushrooms; 2 ½ cups vegetable stock; ½ cup dry sherry; 3 tablespoons olive oil; 1 large onion, minced; 3 garlic cloves, crushed; 2 tablespoons fresh ginger, grated; 1 teaspoon nanami togarashi (Japanese hot pepper powder); 1 (18 ounce) mixed fresh mushrooms, sliced (oyster, button, enoki, etc.); 1 bunch choy sum, trimmed; 4 teaspoons japanese chili oil (rayu)

Servings: persons

1 ½ cups quinoa
3 dried shiitake mushrooms
2 ½ cups vegetable stock
½ cup dry sherry
3 tablespoons olive oil
1 large onion, minced
3 garlic cloves, crushed
2 tablespoons fresh ginger, grated
1 teaspoon nanami togarashi (Japanese hot pepper powder)
1 (18 ounce) mixed fresh mushrooms, sliced (oyster, button, enoki, etc.)
1 bunch choy sum, trimmed
4 teaspoons japanese chili oil (rayu)

1
Soak the dried mushrooms in boiling water for 15 minutes.
2
Rinse the quinoa.
3
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water.
4
Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.
5
Drain.
6
Dry and toast quinoa in saucepan.
7
Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa.
8
Cook, stirring, for about 1 minute, letting the water evaporate.
9
Remove to a large bowl.
10
Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid.
11
Discard the stalks and finely slice the caps.
12
In a small saucepan, heat the sherry and the stock.
13
Cover and keep at a low simmer.
14
Heat the remaining olive oil in a large saucepan.
15
Saute the onion over medium high heat for 5 minutes, or until softened.
16
Add the garlic, ginger and Nanami Togarashi and cook for 1 minute.
17
Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later.
18
Cook for 5 minutes, until softened.
19
Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well.
20
Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated.
21
Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms.
22
Stir in the rayu and serve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups quinoa, 3 dried shiitake mushrooms, 2 ½ cups vegetable stock, ½ cup dry sherry, and more.

Yes, Quinoa and Mushroom Kama-Meshi (Japanese Casserole) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!