Kinoko Gohan Recipe
A savory and aromatic steamed rice dish, Japanese mushroom rice (Kinoko Gohan) is a perfect seasonal autumn side.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Wash and rinse rice until clear, then place it into a rice cooker.
-
Rehydrate dried shiitake mushrooms in 1/2 cup water for 30 to 60 minutes; remove mushrooms, squeeze out excess water, and reserve the soaking liquid.
-
Slice the rehydrated shiitake and break fresh mushrooms into large bite-sized pieces.
-
Combine the reserved shiitake liquid with enough water to make a total of 3 cups of liquid.
-
Dissolve 1 teaspoon dried dashi powder in this combined liquid to form dashi stock.
-
Pour the dashi stock into the rice cooker up to the 3-cup liquid marker; add extra water if necessary to reach the mark.
-
Add the sliced shiitake and fresh mushrooms to the rice mixture; gently incorporate all ingredients.
-
Steam the rice according to your rice cooker's instructions.
-
Allow the steamed rice to rest in the cooker for 10 minutes, then gently mix before serving.