High Fiber Furikake Vegetable Rice
This high fiber furikake vegetable rice is inspired by Japanese Chrysanthemum Mixed Rice (Shungiku Mazegohan 春菊の混ぜご飯). When I simply need a boost of extra fiber in my meals, this is the rice to make. Seasoned with your favorite furikake, this easy mixed rice is packed with Tong Ho, or Chrysanthemum Greens and savory shiitake mushrooms. It’s savory, earthy, and extra satisfying paired with a bright, saucy protein main.
Extra Fiber Every Bite in Shungiku Mazegohan
Since I’m looking for extra fiber in my meals this week, I am making my version of Chrysanthemum Greens Rice, or Shungiku Mazegohan 春菊の混ぜご飯. This easy Japanese-style mixed rice is very different from a vegetable fried rice, or even the Shanghai Vegetable Rice. Instead of cooking all the ingredients together, they’re prepared separately, chopped finely, and mixed into hot rice. The result is a light, fluffy, and savory mixed rice that’s packed full of vegetables, and seasoned with furikake, the best topping to enjoy with rice!
I love eating this on its own, or serving it as a side dish. Since it’s more savory and earthy, it pairs really well with a protein that is spicy or sweet and sour. But, it’s still yummy with everything from Mapo Tofu to Scrambled eggs. You can even mix in shredded rotisserie chicken to add some protein! When serving this as a side dish, use less furikake and salt so it does not overpower the rest of your meal. For a main dish, season it more generously and add your favorite cooked protein!
Ingredients For Furikake Tong Ho Rice
- 3 cups tong ho AKA chrysanthemum greens, loosely packed. Or, any leafy greens (chinese spinach or bok choy)
- 6-8 fresh shiitake mushrooms finely chopped
- 1 tbsp soy sauce
- ¼ teaspoon black pepper
- 1 tbsp toasted sesame oil
- 1 tablespoon roasted sesame seeds
- Salt to taste
- 2 cups hot cooked rice
- 1-2 tablespoons furikake seasoning adjusted to taste
Tong Ho: Chrysanthemum Greens
Today, we’re cooking with a more uncommon Asian vegetable: Tong Ho 茼蒿, or Shungiku 春菊 in Japanese. This is chrysanthemum. But, instead of the pretty flower we know, we’re using edible young leaves and tender stems. It has tender but crunchy stems with grassy leaves, and an herbal flavor that is slightly bitter. But, this veggie is high in fiber, and packed with Vitamin A and C for skin and immune functions, Vitamin K, potassium, and folates.
You’ll often see Tong Ho at hot pot as one of the veggie options, stir fried on its own, or chopped up into dumpling fillings. Tong Ho may be harder to find than other Asian veggies, so you can also replace it with any leafy greens. Chinese spinach, bok choy, kale, or arugula are good options to use for this recipe!
Sauteed Shiitake Mushrooms
Since tong ho can sometimes have a stronger bitter green flavor, I’m adding sauteed shiitake mushrooms to balance it out. The rich, slightly chewy meatiness of fresh shiitake mushrooms, and the toasty flavor from browning rounds out the sharper herb flavors of the veggie.
The key here is to add saute the mushrooms in a pan with NO OIL. That way, the water in the mushroom can evaporate first, concentrating the mushroom flavors inside, and allowing it to brown. Once the water in the mushroom is gone, we season with soy sauce and black pepper. Now, you’ll have deliciously savory bites of mushrooms throughout your rice.
How To Make Furikake Vegetable Rice
- Bring a pot of salted water to a boil. Add the tong ho and blanch for about 1 minute, or until softened.
- Transfer the greens to a bowl of cold water. Once cool enough to handle, squeeze out as much excess water as possible. Finely chop the greens. The smaller the pieces, the more evenly they will incorporate into the rice.
- Heat a dry skillet over medium-high heat. Add the chopped mushrooms without any oil and cook for 3–4 minutes, stirring occasionally, until their moisture has evaporated and the edges begin to brown.
- Add the soy sauce and black pepper. Continue cooking for another 1–2 minutes, until the mushrooms are fragrant and lightly crispy around the edges.
- Place the chopped greens in a large bowl. Season with sesame oil, roasted sesame seeds, and salt to taste. Mix well.
- Add the hot rice, cooked mushrooms, and furikake seasoning. Toss everything together until the vegetables and mushrooms are evenly incorporated throughout the rice.
- Taste and adjust with additional salt or furikake before serving.
Enjoy This Healthy Furikake Rice with These Easy Main Dishes
High Fiber Furikake Vegetable Rice
By Tiffy Cooks
Ingredients
- 3 cups tong ho AKA chrysanthemum greens, loosely packed. Or, any leafy greens (chinese spinach or bok choy)
- 6-8 fresh shiitake mushrooms finely chopped
- 1 tbsp soy sauce
- ¼ teaspoon black pepper
- 1 tbsp toasted sesame oil
- 1 tablespoon roasted sesame seeds
- Salt to taste
- 2 cups hot cooked rice
- 1-2 tablespoons furikake seasoning adjusted to taste
Instructions
- Bring a pot of salted water to a boil. Add the tong ho and blanch for about 1 minute, or until softened.
- Transfer the greens to a bowl of cold water. Once cool enough to handle, squeeze out as much excess water as possible. Finely chop the greens. The smaller the pieces, the more evenly they will incorporate into the rice.
- Heat a dry skillet over medium-high heat. Add the chopped mushrooms without any oil and cook for 3–4 minutes, stirring occasionally, until their moisture has evaporated and the edges begin to brown.
- Add the soy sauce and black pepper. Continue cooking for another 1–2 minutes, until the mushrooms are fragrant and lightly crispy around the edges.
- Place the chopped greens in a large bowl. Season with sesame oil, roasted sesame seeds, and salt to taste. Mix well.
- Add the hot rice, cooked mushrooms, and furikake seasoning. Toss everything together until the vegetables and mushrooms are evenly incorporated throughout the rice.
- Taste and adjust with additional salt or furikake before serving.
