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Kinoko Gohan

A delicate, yet wonderful autumn side dish featuring a mixture of Asian mushrooms incorporated into a seasoned rice dish.

Prep
Cook
Rest
Total
Servings
6 servings

Ingredients

Ingredients

  • 3 cups Japanese premium short-grain rice (or substitute with brown rice)
  • 3 dashi stock substitute with 3 cups water mixed with 1 teaspoon dried bonito dashi powder
  • 3 tbsp soy sauce (shoyu)
  • 2 tbsp mirin (sweet sake)
  • 1 tbsp cooking sake
  • 2 dried shiitake mushrooms
  • ½ cup water for reconstituting dried shiitake mushrooms
  • 1 cup fresh mixed mushrooms shimeji mushrooms, maitake mushrooms, and hiratake mushrooms

Instructions

Steps to Make It

  1. Wash and rinse rice until water runs clear. Drain and set aside in rice cooker.
  2. Rehydrate dried shiitake mushrooms in 1/2 cup of water for 30 minutes to 1 hour. Remove mushrooms and squeeze excess water from them. Reserve the soaking liquid.
  3. Slice rehydrated shiitake mushrooms and either slice or break apart fresh mushrooms into large bite-sized pieces.
  4. Add soy sauce, mirin, and sake to the washed rice in the rice cooker.
  5. Combine reserved shiitake liquid and water to measure a total of 3 cups of liquid.
  6. Add 1 teaspoon dried bonito dashi powder (or konbu dashi powder) to the liquid and dissolve to make dashi stock.
  7. Add the combined dashi stock to the rice cooker, ensuring the total liquid meets the 3-cup marker indicated on the inner rice cooker bowl.
  8. Add dried shiitake slices and fresh mushroom mixture to the rice. Gently incorporate all ingredients. Steam the rice according to the instructions provided with your rice cooker.
  9. After the rice is steamed, allow it to rest in the rice cooker for 10 minutes. Gently mix the rice, serve and enjoy!

Equipment

  • rice cooker

Notes

Substitute katsuobushi (bonito fish) dashi with konbu (kelp) dashi for a vegan rice dish.

Other aromatic Asian mushrooms to try: include enoki (golden lily) or matsutake (pine).

Nutrition

Per serving (1.25 cups (210 g))

Calories
245 kcal
Protein
6 g
Carbs
46 g
Fat
2 g
Fiber
2 g
Sugar
3 g
Sodium
680 mg

Recipe by TruckBC Kitchen

From https://truckbc.com/