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.
Ingredients
- 3/4 cup sushi rice (can use other short grain rice)
- 1 oz shiitake mushrooms (fresh)
- 1 1/2 oz oyster mushrooms (or other Asian mushrooms)
- 1 cup water
- 1 pinch salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin (rice wine)
- 1 tablespoon sake
Instructions
- 1
Rinse the rice: Rinse the sushi rice thoroughly under cold water to remove excess starch, which helps prevent the rice from becoming too sticky.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
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