Japanese-style risotto of black rice, mixed mushrooms and aubergines

Japanese-style risotto of black rice, mixed mushrooms and aubergines

This is a risotto but made from Thai black rice, cooked with kombu seaweed according to a recipe from the Zen temple cookbook I bought in Japan. I added mixed mushrooms and aubergines and serve it topped with edamame soy beans.

       • 825 kcal per person  


For two people:

  • Main ingredients:
    • 1 pack (200 g) mixed mushrooms (I used oyster mushrooms, shiitake and eryngii)
    • 2 small aubergines
    • 1 cup of frozen soy beans (edamame)
    • 1 cup black rice
  • Seasonings
    • a piece of about 5x10 cm kombu seaweed
    • 2 tablespoons finely chopped fresh ginger
    • 2 tablespoons sesame seeds
    • 1 teaspoon miso
    • 1 tablespoon mirin
    • 1 teaspoon sesame oil
    • 1 tablespoon olive oil
    • for serving: shichimi tougarashi, golden sesame seeds (optional)


  • It is best (but not absolutely necessary) to soak the rice with the piece of kombu for an hour in 2 cups of cold water. Otherwise, soak for 5 minutes at least in very hot water. Then take out the kombu and cut it into small strips.
  • Wash the aubergines and cut into chunks.
  • Cut the mushrooms in strips.
  • In a deep pan with a lid, heat the olive oil and sesame oil and fry the ginger, mushrooms and sesame seeds until the mushrooms start to brown.
  • Meanwhile, cook the aubergines in the microwave for 8 minutes at full power (900W).
  • Add the aubergines, kombu and the rice to the pan with the soaking liquid of the rice.
  • Add the mirin and miso, stir well to dissolve the miso.
  • Cook, covered, until the liquid has almost been absorbed, so it’s all’onda like a proper risotto.
  • Meanwhile, cook the soy beans in the microwave for 3 minutes at full power (900W).
  • Serve with the soy beans as topping.

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