Mushroom Rice (Kinoko Gohan)

The first recipe we want to share with you, is Japanese mushroom rice (Kinoko gohan). We just tried this recipe ourselves last weekend and loved it! It is very easy to make, takes a little preparation time and after that you just wait till you can enjoy a nice meal.

Ingredients (2p):

• mushrooms (300 gr)
• 6 tbsp soja
• 4 tbsp mirin
• white rice for 2 persons (1 cup of rice, makes 2 cups of rice serving)
• dashistock (we use instant-dashi powder)

You can use any variation of mushrooms for this recipe. This time we used Bunashimeji and Shiitake, but the recipe tastes very good with different kinds of mushrooms too.

The Bunashimeji (right) and Shiitake (left) used in the Mushroom Rice

Preparation

Cut the mushrooms into smalls pieces and put them in a big bowl. Add the soja (6 tbsp) and mirin (4 tbsp) to the mushrooms and firmly mix together.

The result of the mixed mushrooms with soja and mirin

In the meanwhile, wash the rice as normal. Take the amount of water you will need to cook your rice (This will depend on the rice you are using. Typically, this will be in the ratio 1 cup of rice: 2 cups of water) and mix this with the dashi-powder. We used a small tbsp amount of dashi-powder to get the desired light-brown coloured water.

Put the rice and the dashistock (the result of water mixed with the dashipowder) in the rice cooker. Add the mushroom evenly on top of the rice, and cook the rice as usual. The nice smell of mushrooms will soon fill your kitchen while you're waiting for your meal to finish cooking.

The mushrooms added on top on the rice in the rice cooker

When finished, mix the rice and the mushrooms together and divide on plates. Optionally, it tastes very good seasoned with sesame seeds.

 

The finished Mushroom Rice, enjoy!

It tasted very good, and makes for a great lunch or light dinner. It's also very easy to put in a bento (lunch) box, to take with you and enjoy some place else.