Miso Mushroom Scorched Rice with Smoked Coho Salmon

Ingredients:

- Oyster mushrooms, king oyster mushrooms, shitake mushrooms
- A bowl of leftover rice
- 1 Tin Ekone Smoked Coho Salmon
- Scallions
- Fried shallots
- Miso broth (dashi, miso, soysauce, sugar)
- Butter
- Salt as needed

Instructions:
- Heat a pan, preferably cast iron, over high heat. Add butter and then add the leftover rice.
- Reduce the heat to medium and let the rice cook until the bottom is golden brown. Check frequently to prevent burning and adjust the heat as needed.
- Sauté the assorted mushrooms in the same pan, seasoning with salt as needed. You can use any mushroom variety you prefer.
- For the miso broth, bring 1 cup of water to a boil with 1 tablespoon each of dashi powder, soy sauce, and sugar. Then, add 1 tablespoon of miso paste to the broth at the end. If you don't have dashi powder, you can make a fresh dashi broth with dried shiitake mushrooms and kombu.
- Assemble the sautéed mushrooms on top of the crispy rice. Add the Ekone Smoked Salmon, thinly sliced scallions, crispy fried shallots, sesame seeds, and pour 2-3 tablespoons of miso broth over the ingredients. Adjust the amount of broth as needed.
- Mix until all the ingredients are well combined, and then enjoy your flavorful dish.