One-Pot Miso Butter Shiitake and Rice Pilaf

Name: One-Pot Miso Butter Shiitake and Rice Pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) short-grain white rice (such as sushi rice or Japanese rice), rinsed in a fine-mesh sieve until water runs mostly clear; 8 oz (225 g) fresh shiitake mushrooms, stems discarded, caps halved (or quartered if large); 2½ cups (600 ml) dashi broth (or instant dashi prepared according to package directions), warm; 2 tbsp (34 g) white (or shiro) miso paste; 3 tbsp (43 g) unsalted butter, divided into 2 tbsp (28 g) and 1 tbsp (14 g); ½ tbsp (7½ ml) soy sauce; 2 tbsp (30 ml) sake (or dry white wine); 2 stalks (20 g) scallions (green onions), white and light-green parts minced, dark-green tops reserved for garnish; 1 tbsp (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

A quick, aromatic one-pot rice pilaf where short-grain white rice cooks in a savory dashi and miso broth studded with sautéed shiitake mushrooms and finished with a knob of butter. Japanese umami meets French technique in this 35-minute side dish.

Prep: 10 min
Cook: 20 min
Wait: 5 min
Total: 35 min
Makes: 4 servings (about 4½ cups)

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Ingredients

4 servings

1½ cups (300 g) short-grain white rice (such as sushi rice or Japanese rice), rinsed in a fine-mesh sieve until water runs mostly clear
8 oz (225 g) fresh shiitake mushrooms, stems discarded, caps halved (or quartered if large)
2½ cups (600 ml) dashi broth (or instant dashi prepared according to package directions), warm
2 tbsp (34 g) white (or shiro) miso paste
3 tbsp (43 g) unsalted butter, divided into 2 tbsp (28 g) and 1 tbsp (14 g)
½ tbsp (7.5 ml) soy sauce
2 tbsp (30 ml) sake (or dry white wine)
2 stalks (20 g) scallions (green onions), white and light-green parts minced, dark-green tops reserved for garnish
1 tbsp (9 g) toasted sesame seeds (optional)

Equipment (5)

10-inch (25 cm) wide, 3-quart (2.8 L) heavy-bottomed pot with a tight-fitting lid
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Use fresh shiitake mushrooms if possible—their earthy flavor is central to this dish
Have your dashi broth ready and warm (or use instant dashi dissolved in hot water)
Measure all ingredients before you start, as the cooking moves quickly once you begin

1
Sauté mushrooms until golden
- Heat 2 tbsp (28 g) butter in your 3-quart pot over medium-high heat for 1 minute until foaming.
- Add the halved shiitake mushroom caps and sauté for 5–6 minutes, stirring occasionally, until they are golden brown on the cut sides and softened.
- Push them to the side of the pot.
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Ready when: Mushroom caps are golden brown and slightly caramelized at the edges
Tip: Don't move the mushrooms too much while cooking—let them develop a caramelized crust for deeper flavor.
2
Toast rice with aromatics
- Add the minced white and light-green scallion parts to the pot with the mushrooms and cook for 30 seconds, stirring, until fragrant.
- Add the rinsed short-grain rice to the pot and stir constantly for 2 minutes.
- The rice grains should become slightly translucent at the edges and smell toasty.
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Ready when: Rice grains appear slightly translucent and smell nutty
Tip: Toasting the rice before adding liquid helps it absorb the broth evenly and prevents mushiness.
3
Deglaze and add broth
- Pour the sake into the pot and stir, scraping any brown bits stuck to the bottom—this adds depth.
- Let the sake cook for 1 minute until it mostly evaporates.
- In a small bowl, whisk the white miso paste with ¼ cup (60 ml) of the warm dashi broth until smooth, then pour this mixture back into the pot along with the remaining dashi broth and soy sauce.
- Stir to combine.
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Ready when: Liquid is evenly mixed and no miso paste remains clumpy
Tip: Whisking miso with cold or room-temperature dashi before adding prevents lumps; adding it to hot liquid causes clumping.
4
Bring to a boil and cover
- Bring the liquid to a rolling boil, stirring occasionally, for about 2 minutes.
- Once boiling, reduce the heat to low, place the lid on the pot, and cook for 15 minutes without opening or stirring.
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Ready when: Liquid is nearly all absorbed and the pot is silent (no bubbling)
Tip: Avoid lifting the lid during cooking—this releases steam and uneven cooking.
5
Rest and finish
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- This allows the rice to finish cooking gently using residual heat.
- Stir in the remaining 1 tbsp (14 g) of butter until melted and fully combined throughout the rice.
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Ready when: Rice is tender, fluffy, and grains are separate
Tip: Finishing with cold butter keeps the rice light and prevents it from becoming sticky.
6
Garnish and serve
- Transfer the rice pilaf to a serving bowl or individual dishes.
- Scatter the reserved dark-green scallion tops and toasted sesame seeds (if using) over the top.
- Serve immediately while warm.
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Tip: Add the sesame seeds just before serving so they stay crispy and don't absorb moisture.

Good to know

Tips

This dish pairs beautifully alongside grilled or roasted proteins, especially fish, chicken, or pork. It's also hearty enough to serve as a vegetarian main with a simple miso soup and pickled vegetables.
For a richer version, stir in 2 tbsp (30 ml) heavy cream or a beaten egg yolk at the end (off heat), stirring quickly to create a creamy risotto-like texture.
If you don't have dashi on hand, make a quick version: simmer a 4-inch (10 cm) piece of kombu in 2.5 cups (600 ml) water for 5 minutes, remove the kombu, and add a pinch of bonito flakes or instant dashi powder.
Toast the sesame seeds yourself in a dry skillet over medium heat for 2–3 minutes if you buy them raw—store-bought toasted seeds may lose crispness; toasting fresh ensures better texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pot over low heat with a splash of dashi or water (about 2 tbsp / 30 ml) to restore moisture, or microwave in a covered bowl with a damp paper towel for 1–2 minutes. The dish is best eaten fresh but is still delicious reheated.

Substitutions

white (or shiro) miso paste → red (aka) miso paste. Use the same amount; red miso will give a deeper, slightly saltier flavor. Reduce soy sauce to ¼ tbsp (3.75 ml) to avoid over-saltiness.
dashi broth (or instant dashi prepared according to package directions) → chicken broth or vegetable broth. The umami will be less pronounced, but the pilaf will still be flavorful. If using store-bought broth, taste and reduce soy sauce to 1 tsp (5 ml) since broths can be saltier.
fresh shiitake mushrooms → cremini or oyster mushrooms. Cremini will be milder; oyster mushrooms have a more delicate texture. Increase the amount to 10 oz (280 g) if using cremini to maintain earthiness.
sake (or dry white wine) → dry white wine or water. Sake adds subtle sweetness; white wine is slightly acidic; water will make a more neutral dish. Any will work—just reduces the deglazing action and depth slightly.