Japanese Mushroom Rice - Japanese home cooking class in Tokyo
Japanese mushroom rice, known as "Kinoko Gohan," is an umami-rich seasonal dish made with a mix of mushrooms and fresh new harvest rice. The rice is cooked in a savory dashi and soy sauce broth to highlight the natural flavors of both the rice and mushrooms.
Ingredients (for about 4 servings)
2 cups Japanese short-grain rice (fresh new rice if possible)
200 g assorted mushrooms (shiitake, shimeji, maitake, enoki, etc.)
1/2 sheet fried tofu (aburaage), optional
1¼ cups dashi (Japanese soup stock)
2 Tbsp soy sauce
2 Tbsp mirin
2 Tbsp sake
1/2 tsp salt
1 piece fresh ginger (about 1 tsp, grated)
Chopped chives or mitsuba for garnish
Instructions
Rinse the rice gently under cold water several times until the water runs clear. Let it soak in fresh water for 30–60 minutes, then drain. New rice absorbs water quickly, so reduce the total amount of cooking liquid slightly.
Cut mushrooms into bite-sized pieces. If using fried tofu, slice into thin strips.
In the rice cooker (or heavy pot), add the rinsed rice, dashi, soy sauce, mirin, sake, salt, and grated ginger. Gently stir to combine.
Arrange the mushrooms and fried tofu on top of the rice. Do not mix them in at this stage—just lay them over the rice.
Cook in the rice cooker as usual. If using a pot, cook covered over medium-high heat until it begins to boil, then reduce to low and cook for 13–15 minutes. Remove from heat and let it steam, covered, for 10–15 minutes.
When cooking is complete, gently fluff the rice and mix the ingredients evenly.
Serve topped with fresh chives, mitsuba, or a sprinkle of yuzu zest.
Tips
Mixing different types of mushrooms adds complexity to the aroma and flavor.
For a vegetarian version, use kombu dashi and avoid adding chicken or fish-based ingredients.
A small knob of butter can be added before serving for extra richness.
This is a warm, comforting dish perfect for highlighting the best of the autumn season.
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