Kinoko Gohan (Mushroom Rice)

Fragrant and comforting Japanese mushroom rice cooked with a variety of mushrooms and seasoned with soy sauce, sake, and mirin.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1195 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.70/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2cupsJapanese short-grain rice(washed)

£1.50

2cupsWater(or according to rice cooker instructions)

4ozShiitake mushrooms(stems removed, sliced)

£2.75

4ozMaitake mushrooms(separated into smaller clusters)

£3.50

2ozEnoki mushrooms(trimmed and separated)

£1.75

2tablespoonsSoy sauce(low sodium preferred)

£0.15

2tablespoonsSake(cooking sake)

£0.50

1tablespoonMirin

£0.25

1teaspoonSesame oil

£0.10

2tablespoonsGreen onions(thinly sliced, for garnish)

£0.30

Total Cost

£10.80

£2.70 per serving

Instructions

1.
Wash the rice thoroughly under cold running water until the water runs clear. Drain well.
2.
If using a rice cooker: Add the washed rice and water to the rice cooker. Add the soy sauce, sake, and mirin. Gently stir to combine.
3.
If using a pot: Add the washed rice and water to a heavy-bottomed pot. Add the soy sauce, sake, and mirin. Gently stir to combine.
4.
Spread the shiitake, maitake, and enoki mushrooms evenly over the rice.
5.
If using a rice cooker: Close the lid and start the rice cooker according to the manufacturer's instructions.
6.
If using a pot: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until all the water is absorbed. Do not lift the lid during cooking.
7.
Once the rice is cooked (either in the rice cooker or pot), let it steam for 10 minutes with the lid on.
8.
Fluff the rice gently with a rice paddle or fork. Stir in the sesame oil.
9.
Serve hot, garnished with sliced green onions.

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My Notes

Nutrition Information

Nutrition per serving (270g)

1195 kcal / 4999 kJ

Carbs

225g

87% of RDA

Fat

16g

23% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

2100 mg

91% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

You can use other types of Japanese mushrooms, such as shimeji or nameko.

For a richer flavor, add a small piece of kombu (dried kelp) to the rice cooker or pot while cooking. Remove it before serving.

Toasting sesame seeds and sprinkling them on top adds a nice nutty flavor.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Cooking Equipment

Rice cooker or heavy-bottomed pot with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

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