Japanese Mushroom Rice
This is made entirely in the rice cooker, so you can set it and forget it.
Prep Time 15 minutes
Cook Time 40 minutes
- 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
- nori strips, green onion, sesame seeds
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.
- You can use any type of mushroom you like, but for appearance and traditions, try to stick to anything except button mushrooms.
- 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.
- If you must use white rice, reduce the amount of water to 2 cups white rice to 1.5 cups water.
- This does not freeze well. The mushroom and wet rice turn even mushier once defrosted.
- Add additional soy sauce when eating, if you need a saltier taste.
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