Kinoko Gohan Nabe (Mushroom Rice Hot Pot)

A savory and comforting Japanese rice dish cooked with various mushrooms in a flavorful broth of soy sauce and mirin. Perfect as a side dish or a light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.09/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1.5cupShort-grain rice(Japanese rice is recommended)

£0.60

1.8cupWater

4ozShiitake mushrooms(Sliced)

£2.50

2ozEnoki mushrooms(Trimmed)

£1.20

2ozMaitake mushrooms(Separated into clusters)

£2.80

2tablespoonSoy sauce(Low sodium soy sauce can be used.)

£0.15

1tablespoonMirin

£0.25

1tablespoonSake (optional)

£0.30

1teaspoonSesame oil

£0.10

2Green onions(Chopped, for garnish)

£0.40

1teaspoonSesame seeds(Toasted, for garnish (optional))

£0.05

Total Cost

£8.35

£2.09 per serving

Instructions

1.
Rinse the rice in a bowl under cold water until the water runs clear. Drain well.
2.
In the donabe or heavy-bottomed pot, combine the rinsed rice, water, soy sauce, mirin, and sake (if using).
3.
Add the sliced shiitake mushrooms, enoki mushrooms, and maitake mushrooms on top of the rice.
4.
Drizzle sesame oil over the mushrooms.
5.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. Do not lift the lid during this time.
6.
After 15 minutes, remove the pot from the heat and let it steam, covered, for another 10 minutes. Again, do not lift the lid.
7.
After the steaming period, fluff the rice gently with a rice paddle or fork.
8.
Garnish with chopped green onions and toasted sesame seeds (if using). Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (250g)

395 kcal / 1653 kJ

Carbs

68g

26% of RDA

Fat

11% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

You can adjust the amount of soy sauce to your liking. Start with less and add more to taste.

Feel free to use other types of mushrooms such as oyster mushrooms or cremini mushrooms.

If you don't have a donabe, a heavy-bottomed pot with a tight-fitting lid will work well.

To create a richer flavor, use dashi broth instead of water.

Cooking Equipment

Donabe (Japanese earthenware pot) or heavy-bottomed pot

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

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