Japanese Mushroom Rice (Kinoko Gohan) Recipe
A comforting and flavorful Japanese mushroom rice, known as Kinoko Gohan, made with a blend of fresh shiitake and oyster mushrooms cooked together with sushi rice and seasoned with soy sauce, mirin, and sake. This simple one-pot dish is perfect as a side or light main, bringing an authentic taste of Japan to your table.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Rice
- ¾ cup sushi rice (can use other short grain rice)
Mushrooms
- 1 oz shiitake mushrooms (fresh)
- 1 ½ oz oyster mushrooms (or other Asian mushrooms)
Liquids & Seasonings
- 1 cup water
- 1 pinch salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin (rice wine)
- 1 tablespoon sake
Instructions
- Rinse the rice: Rinse the sushi rice thoroughly under cold water to remove excess starch, which helps prevent the rice from becoming too sticky.
- Prepare the mushrooms: Trim the stems off the shiitake and oyster mushrooms, removing any woody parts, then thinly slice the mushrooms to ensure even cooking and flavor distribution.
- Combine ingredients in a pan: Place the rinsed rice, water, salt, soy sauce, mirin, sake, and sliced mushrooms in a covered pan, mixing gently to distribute the ingredients evenly.
- Cook the rice: Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover. Continue cooking until the liquid is fully absorbed and the rice is tender, approximately 15 minutes.
- Serve warm: Once cooked, fluff the rice gently with a fork or rice paddle and serve warm as a delicious side dish or light meal.
Notes
- You can use a rice cooker for convenience; just adjust the liquid level and cooking time according to your rice cooker’s instructions.
- When using a rice cooker, add mushrooms after measuring and setting the correct liquid level.
- Choosing different varieties of Asian mushrooms can add unique flavors and textures.
Keywords: Japanese mushroom rice, Kinoko Gohan, mushroom rice recipe, Japanese cuisine, vegetarian rice dish, shiitake mushrooms, oyster mushrooms, rice one-pot dish