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Japanese Mushroom Rice

Japanese Mushroom Rice

with Baby Bok Choy and Cashews

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The authentic Japanese ingredients in this simple recipe will take your taste buds on a delicious adventure. Beautiful puffs of enoki mushrooms sautéed in mirin give this dish sweet, earthy flavours. Combined with aromatic rice, stir-fried bok choy and crunchy cashew nuts, you will definitely be going back for more!

Allergens:NutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

175 grams

Basmati Rice

1 unit(s)

Star Anise

1 pack(s)

Baby Bok Choy

1 punnet(s)

Chestnut Mushrooms

1 pack(s)

Enoki Mushrooms

3 unit(s)

Spring Onion

1 bunch(es)


½ unit(s)


1 unit(s)

Garlic Clove

25 grams

Cashew Nuts


1 tbsp


1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

350 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1515 kJ
Energy (kcal)362 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate62 g
of which sugars3.0 g
Protein11 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Pop the basmati rice and star anise in a pot with a good pinch of salt. Pour in the water (amount specified in the ingredient list) and put the pot on high heat. When boiling, reduce the heat to medium, pop on a lid and leave to cook for 10mins. After 10 mins, remove the pot from the heat and leave to one side for another 10 mins (with the lid on). Your rice will finish cooking in its own steam.


While the rice cooks prep all of your veggies. Remove the root from the bok choy and separate the leaves. Pop them in a colander and rinse under cold water. Keep to one side.


Next, quarter the chestnut mushrooms, remove the very bottoms off the enoki mushrooms and separate them into small bunches (see picture). Remove the root from the spring onion and then slice as thinly as you can. Roughly chop the coriander. Peel and grate the garlic (or use a garlic press if you have one). Zest and juice the lime.


Heat a frying pan on medium heat and add the cashew nuts. Dry-fry for 2-3mins, stirring frequently until your cashews have browned nicely. Remove from your pan and keep to one side.


Wipe out your pan with kitchen paper and put back on high heat. Add a glug of oil and fry your chestnut mushrooms for 4-5 mins, until nicely browned. Add your enoki mushrooms and half your garlic and cook for 1 minute more. Pour in the mirin and stir, then remove your pan from the heat. Transfer your mushrooms mixture to a bowl. Wipe your pan with kitchen paper again, we will use it for the bok choy later.


Do any washing up if your rice needs a few more mins to finish cooking. When your rice is ready you can finish off your dish! Pop your frying pan back on high heat and add a splash of oil. Carefully add your bok choy and stir-fry for 2 mins until the leaves wilt. Add your remaining garlic and cook for 1 minute more before pouring in the soy sauce. Remove from the heat and stir well, making sure your bok choy gets a good coating of soy sauce.


Remove your star anise and fluff up your rice with a fork. Stir your mushroom mixture, spring onion and coriander into your rice. Add a pinch of lime zest and a dash of lime juice. Mix well and check the seasoning, add more salt if necessary.


Spoon your mushroom rice into deep bowls and top with your bok choy. Drizzle over any remaining soy sauce and finish with a sprinkling of cashews! Enjoy!