Step 1

For the sauce, simply mix everything together until well-incorporated. Feel free to adjust to your desired taste.

Step 2

Slice or break apart your mushrooms.

Step 3

Heat your pan. I used 9-inch cast iron pan. Over medium heat, melt the vegan butter.

Step 4

Add in the mushrooms and leave to cook over medium to medium high heat for 3-4 minutes until slightly browned on one side. Flip or mix to brown the rest and allow for any excess moisture to draw out from the mushrooms.

Step 5

Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms.

Step 6

Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on.

Step 7

I simply packed my rice in a large bowl and flipped it over to create a dome shape.

Step 8

Add lots of freshly ground pepper over the rice and mushrooms. Add the corn kernels, more pepper (if desired), chopped scallions, and then pour in the miso mayo sauce.

Step 9

Mix everything together and enjoy while hot.