Japanese Mushroom Rice (Kinoko Gohan)
Meaty mushrooms cooked on top of fluffy Japanese rice, all simmered in a gingery dashi stock. No rice cooker, no problem. This recipe has step-by-step stovetop instructions (with pictures) to help you cook this rice to perfection.
Equipment
- 1 Medium sized non-stick pot with a lid (preferably a glass lid so you can see the rice)
Ingredients
Ingredients
- 1.5 cups Japanese rice
- 1.25 cups dashi stock
- 250 g mushrooms (shiitake, beech and king oyster)
Stock
- 15 g grated ginger (add more or less depending on preference)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
Instructions
- If you are using a rice cooker, see notes section.
- Prepare the rice by washing it 2-3 times then soak it for 30 minutes. Prepare ingredients in the meantime.
- Combine all the stock ingredients together and set aside.
- Prepare the mushrooms. Optional but highly recommend - dry fry on a high heat with a sprinkle of salt until golden.
- Pour the stock over the rice and top it off with the mushrooms - don't mix everything together yet.
- Bring to a boil on a high heat (uncovered) and when it starts to boil, cover with a lid and turn the heat down very low. Cook for approximately 10-15 minutes, or until there is no more stock in the pan.
- Once the rice has soaked up all the stock, switch off the heat and let it steam (with lid on) for another 15 minutes.
- Once it's finished steaming, mix together, serve and enjoy!
Video
Notes
This dish is incredibly easy to cook in a rice cooker. Follow the same instructions for the prep and for the cooking steps, let your rice cooker handle it. The only thing to check is if your rice cooker has an in-built soak time, they usually do. If it doesn't, follow the soaking step for the rice preparation.