Soy-Glazed Mushroom Rice Bowl
Updated November 13, 2025
Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
5 teaspoons olive oil, divided
½ pound cremini mushrooms, sliced
1 medium (1 ½-pound) Napa cabbage, red cabbage or green cabbage, cored and chopped
3 large garlic cloves, smashed
3 tablespoons soy sauce
1½ teaspoons chile-garlic sauce (preferably Huy Fong), plus more for serving if desired
1 teaspoon toasted sesame oil
Cooked white rice, for serving
3 (4-ounce) cans boneless sardines in oil (skin-on or skinless), optional
Thinly sliced scallions, for serving
Nutritional analysis per serving (4 servings)
15 grams carbs; 121 milligrams cholesterol; 312 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 1 gram fiber; 925 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large cast-iron skillet over medium-high heat, warm up 3 teaspoons of olive oil. Once oil is loose and shimmering, about 1 minute, add the mushrooms and stir sparingly, leaving the mushrooms largely undisturbed. Cook until the mushrooms have softened and reduced down slightly in size, about 5 minutes.
- Step 2
Stir in the chopped cabbage and the remaining 2 teaspoons of olive oil, cover and cook, stirring occasionally. After 2 to 3 minutes, lower the heat to medium and stir in the garlic, soy sauce, chile-garlic sauce and sesame oil. Cover and cook for another 15 minutes, stirring as needed, until the cabbage is almost caramelized.
- Step 3
Serve the cabbage-mushroom mixture over rice. Top with sardines, if you like, and scallions. Serve with additional chile-garlic sauce. Enjoy immediately or store in the fridge in an airtight container for 2 to 3 days.
Private Notes
Comments
In place of sardines, I pan seared a couple of salmon fillets. Also, I thought the flavor of the mushrooms and cabbage was a bit thin and since I did not want to add more soy sauce or chili / garlic sauce, I added about a teaspoon of honey. The honey, in my view, rounded out the flavor and added a bit of richness. Next time, I will add more colorful veggies such as red pepper or broccoli. This is a great quick, clean dish which I will make again.
It's just a rice bowl. This is a dish that can be served with almost any protein. Tonight, I served it with crispy pan fried tofu (marinated in soy sayce) and broiled salmon. Taiwanese-styled soy sauce egg, fried egg, sautéed beef, grilled chicken, etc... it all works, and you can drizzle sesame oil over all of it.
@KMC I just made it w fishwife smoked salmon w spicy chili crisp and it is really really good! Used part of a row 7 sugar cone cabbage, row 7 garleek, some blue oyster mushrooms - going to make this on repeat
Tasty! Made with rehydrated chanterelle mushrooms instead of cremini and added a little honey as another commenter suggested. Agree with others that a few minutes uncovered at the end allows for caramelization.
This was an interesting combination of ingredients. I only had white mushrooms, but i think Cremini would have impacted the combination of flavors. I added some red pepper and string beans, which added more taste and a litte more crunch. I used double the garlic chili sauce which gave it more flavor and kick.
I’m also curious why the dish ended up being so liquid-y when cooked. I left the cover off as recommended into the comments. I also didn’t add other veggies, so I didn’t introduce extra moisture to the dish. Maybe my skillet has a smaller surface area than the original recipe assumes?