Buttery Tsuyu-Scented Cast Iron Pot Rice

20260828 #breakfastdiary 1818, 25°C/cloudy I hear sentence-style drama titles are all the rage these days, so if I described today's breakfast that way, it'd be something like 'Everyone Is Fighting Their Own Precious Time (For the Sake of Pot Rice).' This one breaks the basic pot-rice formula — 1:1 rice-to-water ratio, 5 minutes over medium heat, 10 minutes over low heat, then 10 minutes off the heat — into an ultra-simple 10-minute pot rice where you just add the ingredients and you're done in 10 minutes. The secret is using already-cooked rice. On top of that, if you put the ingredients in a cast iron pot and run a ring of olive oil around the edge, you get a pretty decent crispy rice (nurungji) where the butter, tsuyu, and the juices(?) of the ingredients all condense together. About 300kcal per serving — buttery tsuyu-scented cast iron pot rice

- 1 bowl cooked rice - 3 button mushrooms - 1 king oyster mushroom - 1/2 cup edamame - 3 shrimp - 1T butter - 1T tsuyu - pepper - olive oil - (optional) 1T chili oil

1. You'll need a cast iron pot to get that pot-rice feel (a regular pot works too). Add the cooked rice, button mushrooms, and king oyster mushroom, then top with the edamame, shrimp, butter, 2T tsuyu, and pepper, and simmer over medium heat for 10 minutes. 2. Run a ring of olive oil around the edge of the pot. 3. Add a little chili oil, mix everything together, and plate.

Inspired by @kometoneko