Savory rice with mushrooms and just a hint of ginger. My mom made this when we visited over the holidays and it reminded me how much I love this dish. There are 3 types of mushrooms used here: shimeji, shiitake, and eringi. First, the mushrooms are cooked in dashi and strained. Then, you take this earthy, delicious broth and use it to cook the rice. It’s a little like takikomi gohan in method, but this recipe adds the mushrooms to the cooked rice instead of cooking it with the rice. This way, the mushrooms aren’t overcooked and remain perky—and it’s the way I like it.
Kinoko Gohan | Mushroom Rice
Adapted from 今日の料理（2008年10月号）
Makes 4 servings
1 3/4 cups of Japanese short-grain rice
1 pack (3.5 oz.) shimeji mushrooms
6 shiitake mushrooms
5.25 oz. eringi mushrooms
1 piece aburaage
1-inch piece ginger, julienned as thin as you can
3/4 cups dashi
2 Tbsp. shoyu
1 Tbsp. sake
1 Tbsp. mirin
2 tsp. sugar
pinch of salt
Wash the rice well and drain in a sieve. Trim the ends of the shimeji and separate. Cut the stem off the shiitake at the cap and slice into 1/3 inch pieces. Cut the end of the eringi and slice into 1/3 inch pieces until you reach the cap. Slice the cap in 1/3 inch pieces.
Blanch the aburaage to remove excess oil and drain. Cut in half, then slice cross-wise in small pieces.
In a medium pot, bring the dashi, shoyu, sake, mirin, sugar, ginger, mushrooms, and aburaage to a boil and cook for 2 to 3 minutes. Separate the mushroom mixture from the sauce by straining in a sieve and set aside.
Add the uncooked rice to a rice cooker or pot and add the previously separated dashi. Add water to the cooker to the appropriate amount (for every 1 cup of rice, I use 1 1/4 cups water). Add a pinch of salt and stir to combine. Cook the rice.
When the rice is cooked, add the mushroom mixture to the cooker and cover. Let sit for 7 to 8 minutes, then fold the mushrooms into the rice until incorporated.
10 Comments
Yum!
Hey Azusa, Happy New Year!!! This looks delicious! – mary
Looks like a delicious and healthy start to the New Year! I’ll be trying this soon.
yay, you have a new recipe up! I’ve made Kinoko Gohan with someone else’s recipe before and it wasn’t as good as when I’d eaten it before, so I’m excited to try this one! Keep the recipes coming, I try out all of yours!
Mary, looks like you had quite the New Year—that mochi factory JustJenn made was stunning! Akemashite omedetou!
Emma, this turned out a pretty good okoge (which is my favorite part). Hope you like it!
Chamindika, thanks for trying out my recipes! I hope this recipe works better for you. Let me know how it turns out!
This would be delicious any time, but it especially looks like something I would enjoy now, with it cold and snowy outside. The rich, warming mushrooms and the comfort of the rice sound like the perfect wintertime dish.
Mushroomy dishes are what I always crave on chilly days. This rice looks perfectly comforting and I love the idea of cooking the rice in the mushroom-cooking water. I think 2011 may become the year of mushroom rice for me! :)
Prescilla and angi—yes! This is the perfect dish for the winter. Along with a hot bowl of soup and some stewed vegetables, it’s enough to warm the soul. Enjoy!
Hi,
I was just wondering if I could use dried shiitake mushroom instead?
Rasy, I haven’t tried it with dried shiitake, but my guess is to half the amount since the flavors of the mushroom are concentrated in dry form. Remember to rehydrate them in hot water for 15 to 20 minutes before using and you could use that soaking liquid to cook the rice. Good luck!