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.