Description

This Japanese Mushroom Rice recipe is a flavorful and comforting dish featuring a medley of shiitake, shimeji, and enoki mushrooms cooked together with short-grain Japanese rice. Enhanced with traditional seasonings like soy sauce, mirin, sake, and dashi broth, this umami-rich dish is perfect as a side or even a light main course. The addition of sliced carrots and green onions adds a refreshing crunch and color, while sesame oil and toasted sesame seeds provide a delightful aroma and nutty finish.

Ingredients

Rice and Broth

2 cups short-grain Japanese rice
2 1/2 cups dashi broth (or vegetable broth as substitute)
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake (or additional broth)

Mushrooms and Vegetables

1 cup mixed mushrooms (shiitake, shimeji, enoki), cleaned and sliced as needed
1/2 cup thinly sliced carrots
2 tablespoons sliced green onions

Finishing Touches

1 teaspoon sesame oil
Optional: toasted sesame seeds for garnish
Salt to taste

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Instructions

Prepare the Rice: Rinse the short-grain Japanese rice under cool running water until the water runs mostly clear to remove excess starch. Drain the rice well before cooking.
Prepare the Mushrooms and Vegetables: Clean and slice the mixed mushrooms as needed. Thinly slice the carrots and set aside.
Combine Ingredients: In a pot or rice cooker, add the rinsed rice, soy sauce, mirin, sake (or extra broth), and dashi broth, ensuring the total liquid matches the usual amount required to cook the rice properly. Do not stir the mixture.
Add Mushrooms and Carrots: Place the sliced mushrooms and carrots on top of the rice and liquid mixture without stirring them in.
Cook the Rice: Use the rice cooker’s regular setting to cook the rice, or if using stovetop, bring the mixture to a boil, then reduce to low heat and simmer covered until the rice is tender and liquid is absorbed, about 30 minutes.
Finish with Sesame Oil and Green Onions: Once the rice is fully cooked, drizzle the sesame oil over the top. Gently fluff the rice with a rice paddle or fork to mix in the oil.
Add Green Onions and Garnish: Stir in the sliced green onions evenly. Sprinkle with toasted sesame seeds if desired for added flavor and texture.
Serve Warm: Transfer the mushroom rice to serving bowls and enjoy it warm as a savory side dish or a comforting main.

Notes

Use a combination of mushrooms for the best flavor and texture.
You can substitute dashi broth with vegetable broth for a vegetarian version.
If you prefer a stronger savory taste, add a splash of soy sauce after cooking.
Rinsing the rice thoroughly helps prevent it from becoming too sticky.
Toasting sesame seeds before sprinkling enhances their nutty aroma.