1 cup Japanese sushi rice (rose)
½ yellow onion, julienne
1 tablespoon ginger, julienne
1 cup dinosaur kale, chopped
1 pint beech mushrooms, trimmed
2 bunches oyster mushrooms, trimmed and cut into medium size pieces
6 cups dashi broth (made with 2 quarts of water, 4 ounces instant dashi granules and 2 tablespoons dried wakame)
crispy seaweed sheets, for garnish
Heat the oil in a large deep pan or Dutch oven. Add the onions and ginger and sauté for 2-3 minutes until soft but not browned. Add the rice and cook stirring for 1-2 minutes. Add the kale and mushrooms stirring. Add the broth, stir until rice is cooked and is nice and creamy.
Top with crispy shallots and seaweed.