09/04/2026
PRODUCT SPOTLIGHT: Haku Black Truffle Tamari
How I’ll be using this product on Sunday: mushroom fried rice. Recipe below
250grams slied/chopped fresh mushrooms of choice
3 eggs, beaten
4-5 cups prepared cooked rice (instructions follow)
1 small onion, minced
A handful of scallion greens, finely sliced
For the sauce:
60ml Haku black truffle tamari
30ml HEYDOH finishing soy sauce
15ml oyster sauce
10ml La Rustichella Truffles truffle oil
5g sugar
5g salt
2g everyday MSG seasoning original msg
1: Prepare the rice. I’m going to use Koshihikari short-grain rice because I love it. Fill a pot (large enough to hold a colander) with water and bring to a boil. While that’s happening, rinse your rice a few times. No need to be super precious about this. When the water is boiling, add the rinsed rice and cook for 3 minutes. Drain in a colander and rinse with cold water.
2: Bring a small amount of water to a steady simmer. Add your colander of rice and cover. Steam for 12 minutes. Remove and spread on a tray, salt generously.
2a: Combine all the ingredients for the sauce and reserve.
3: Over high heat, sauté your prepared fresh mushrooms and brown. If you like, splash some shaoxing w**e or dry sherry around the perimeter for flavor. Reserve
4: Heat up some oil again until very hot. Slowly drizzle in your beaten eggs, constantly stirring to create small feathery clump. Remove and reserve.
5: heat up some more oil, a healthy amount now, until very hot. Add your onion and stir fry for a minute or so. Add the rice and stir fry constantly for a few minutes until toasty and golden. Pour the sauce around the perimeter and stir fry for another minute or so. Add the egg and mushrooms and toss. Add the scallion greens, stir once or twice, and plate up.
