When I was growing up in Japan, I remember the endless ways in which we used to enjoy rice dishes – steamed rice with sauteed dishes on the side, furikake seasoning for rice with dried salmon, seaweed and crunchy grains, chazuke – a rice dish with green tea and pickles, porridge… and also, different kinds of gravies that were poured over the rice bowl for a domburi. Usually, for domburi dishes, the gravy is cooked with chicken or beef, covered in frothy whipped eggs and poured over the rice. I love these dishes, but I also love making gravy that can be poured unto the rice without eggs – hence this vegetarian gravy with different kinds of mushrooms and bean sprouts in a soy gravy. So simple, and yet so heartwarming.
I make these gravies with whatever is in season – sautee the vegetables, and serve it alongside rice with a spoon so that you can scoop as much gravy unto the rice as you like. Kids love the moisture of the gravy with the rice, and the sweetness that comes from the gravy with mirin.
For this recipe, I used a mix of white button mushrooms, shitake and chanterelles, all packed with fiber, and white mushrooms providing potassium, Vitamin D, calcium and iron, and the crunchy chia seeds providing the DHA Omega 3 and folic acid.
A simple everyday meal.
Mushroom, Chia and Bean Sprout Gravy with Rice
2 cups mixed mushroom, cleaned and chopped
1 cup fresh bean sprouts, washed and drained
1 tablespoon chia seeds
1 tablespoon low sodium soy sauce
1 tablespoon mirin (sweet sake based seasoning sauce – found in most supermarkets)
1. In a nonstick pan, heat the mushrooms on medium heat. Sautee quickly, then cover. The moisture will come out, and you will see liquid forming in the pan – cook until the mushrooms are soft, about 5-7 minutes.
2. Add the bean sprouts, soy and mirin and cook for 5 minutes.
3. Take off the heat and add the chia. Serve warm with a heaping bowl of rice.