Japanese Mushroom Rice Recipe

A Classic Japanese Comfort Food

Japanese mushroom rice, or Kinoko Gohan, is one of the most classic Japanese mixed rice dishes. Mushrooms, aburaage, and Japanese seasonings are cooked together with rice, creating a simple but deeply savory flavor. It’s a comforting dish that is easy to make and works beautifully as part of a Japanese-style meal.

Easy Rice Cooker Kinoko Gohan

This Japanese mushroom rice recipe easy is made entirely in a rice cooker, and you can even use the quick-cook setting, so it comes together relatively quickly. You might be surprised by how many mushrooms fill the rice cooker before cooking, but don’t worry! Mushrooms shrink quite a bit as they cook, so everything will come together nicely. Ginger is optional, but I highly recommend adding it because it gives the rice a wonderful aroma and adds another layer of flavor.

Ingredients

Rice

• Uncooked rice: 2 rice cups
• Water: enough to reach the 2-cup line in your rice cooker

Mushrooms & Other Ingredients

• Shimeji mushrooms: 3.5 oz (100 g)
• Shiitake mushrooms: 3.5 oz (100 g)
• Aburaage (fried tofu): 2 pieces
• Edamame: ½ cup
• Ginger, julienned: 1 tbsp, optional

Seasonings

• Dashi powder: 1 tsp
• Sake: 2 tbsp
• Mirin: 2 tbsp
• Soy sauce: 1 tbsp
• Salt: ⅔ tsp

Instructions

1. Break the shimeji mushrooms into easy-to-eat pieces, trim off the tough root end, and separate them by hand.
2. Remove the stems from the shiitake mushrooms by twisting them off from the base. Trim the tough ends from the stems, then thinly slice both the stems and caps.
3. Cut the aburaage in half lengthwise, then slice thinly.
4. Thaw the edamame. If using ginger, julienne it into thin strips.
5. Add the rinsed rice to the rice cooker and add water up to the 2-cup line. Add the dashi powder, sake, mirin, soy sauce, salt, and ginger then mix well.
6. Add the shimeji mushrooms, shiitake mushrooms, aburaage, and edamame. Spread everything evenly over the rice. Don’t worry if the mushrooms seem to fill the rice cooker—they will shrink considerably as they cook.
7. Cook the rice using your regular setting or the quick-cook setting. Once the rice is done, use a rice paddle to gently but thoroughly mix everything together to evenly distribute the seasonings throughout the rice. Serve hot.

Japanese Mushroom Rice Recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Japanese

Ingredients Method

Ingredients

  

Rice

• Uncooked rice: 2 Cups about 360 g
• Water: enough to reach the 2-cup line in your rice cooker

Mushrooms & Other Ingredients

• Shimeji mushrooms: 3.5 oz 100 g
• Shiitake mushrooms: 3.5 oz 100 g
• Aburaage fried tofu: 2 pieces
• Edamame: ½ cup
• Ginger julienned: 1 tbsp, optional

Seasonings

• Dashi powder: 1 tsp
• Sake: 2 tbsp
• Mirin: 2 tbsp
• Soy sauce: 1 tbsp
• Salt: ⅔ tsp

Method

 

1. Break the shimeji mushrooms into easy-to-eat pieces, trim off the tough root end, and separate them by hand.
2. Remove the stems from the shiitake mushrooms by twisting them off from the base. Trim the tough ends from the stems, then thinly slice both the stems and caps.
3. Cut the aburaage in half lengthwise, then slice thinly.
4. Thaw the edamame. If using ginger, julienne it into thin strips.
5. Add the rinsed rice to the rice cooker and add water up to the 2-cup line. Add the dashi powder, sake, mirin, soy sauce, salt, and ginger, then mix well.
6. Add the shimeji mushrooms, shiitake mushrooms, aburaage, and edamame. Spread everything evenly over the rice. Don’t worry if the mushrooms seem to fill the rice cooker—they will shrink considerably as they cook.
7. Cook the rice using your regular setting or the quick-cook setting. Once the rice is done, use a rice paddle to gently but thoroughly mix everything together to evenly distribute the seasonings throughout the rice. Serve hot.