This secret spice powder that's packed with UMAMI!

By Yeung Man Cooking · 90 min

Ingredients

Instructions

1. Place all the umami powder ingredients (salt, onion powder, garlic powder, gochugaru, peppercorn mix, dried shiitake and kombu) into a blender and blend on high until powdered (or use the spice grind program on a Vitamix Ascent X5).
2. Rinse and drain the short grain rice 2-3 times. Put it in a sauté pan, add 2 tsp chili oil and 2 tsp umami powder, and stir. Add the water and heat on medium high. When it begins to bubble, stir, turn the heat to medium low, cover and cook for 15 minutes.
3. Pat the extra firm tofu dry, crumble it into a small bowl. Heat a nonstick pan to medium, add 1 tbsp chili oil and the crumbled tofu, and sauté for 4-6 minutes. Add 3 tsp umami powder and mix. Add the dark soy sauce and sauté for another minute. Set aside.
4. Dice the onion, roughly chop the broccolini and dice the king oyster mushrooms. Heat the nonstick pan to medium, add the avocado oil and then the onion.
5. After the rice has cooked 15 minutes, turn off the heat and let it steam for another 10 minutes.
6. Sauté the onion for a couple of minutes. Add the broccolini and sauté for a few minutes. Add the king oyster mushrooms and sauté for 3-4 minutes. Return the crumbled tofu and sauté for a couple of minutes.
7. Finely chop the green onions and fluff the rice. Add the green onions and the sautéed vegetables, mix well and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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