close up shot of kinoko gohan
Print

Japanese Mushroom Rice

This is made entirely in the rice cooker, so you can set it and forget it.
Course Main Course
Cuisine Japanese
Keyword easy rice recipes
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 514kcal
Author Asian Test Kitchen

Ingredients

  • 4 c mixed mushrooms, sliced enoki, oyster, shitake, trumpet, etc.
  • 2 c brown rice
  • 2 c water
  • 1 g konbu about 2" square
  • 2 Tb soy sauce
  • 1 Tb sake
  • 1 Tb mirin
  • 3 Tb grassfed butter or vegan butter

Optional Garnish

  • nori strips, green onion, sesame seeds

Instructions

  • Rinse brown rice with water. Add to rice cooker with 4 cups water and dried kombu. Remove the kombu after 10-15 minutes.
  • While the kombu rehydrates, slice the mushrooms. Pile into the rice cooker and cook.
  • When rice cooker turns off, open and mix in the butter.
  • Serve hot with optional garnish.

Notes

  1. You can use any type of mushroom you like, but for appearance and traditions, try to stick to anything except button mushrooms.
  2. Where this recipe goes wrong is if there is too much water.  Most brown rice packages call for 1.5 - 2 times the amount of water to rice.  However, since the mushrooms also release water into the rice, I use a 1:1 ratio of brown rice to water.
  3. If you must use white rice, reduce the amount of water to 2 cups white rice to 1.5 cups water.
  4. This does not freeze well.  The mushroom and wet rice turn even mushier once defrosted.
  5. Add additional soy sauce when eating, if you need a saltier taste.

Nutrition

Calories: 514kcal | Carbohydrates: 90g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 642mg | Potassium: 961mg | Fiber: 9g | Sugar: 7g | Vitamin A: 266IU | Calcium: 42mg | Iron: 3mg