Kinoko Gohan Recipe – Japanese Special
Kinoko Gohan, or Japanese Mushroom Rice, is a comforting and aromatic dish made by cooking short-grain rice with a medley of mushrooms like shiitake, maitake, and shimeji, seasoned with soy sauce, mirin, and sake. This one-pot dish captures the essence of Japanese home cooking—simple, healthy, and deeply satisfying. Often enjoyed during the cooler months, Kinoko Gohan is perfect as a side or main course, offering a rich umami flavor that pairs beautifully with grilled fish, miso soup, or pickled vegetables.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the Rice:
- 2 cups short-grain Japanese rice (washed and drained)
- 2 1/4 cups dashi stock (or use water with a dash of soy sauce for a shortcut)
For the Mushroom Mix:
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup shimeji or enoki mushrooms, trimmed
- 1/2 cup maitake mushrooms (or any other mix of mushrooms you like)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sesame oil
For Garnish (Optional):
- Chopped green onions
- Toasted sesame seeds
- Pickled vegetables (as a side)
Prepare the Rice and Mushrooms:
Wash the rice thoroughly and drain well.
Let it sit in the strainer for 15-20 minutes while preparing other ingredients.
In a bowl, mix soy sauce, mirin, sake, and sesame oil.
Toss in all the mushrooms and mix gently to coat.
Cook the Kinoko Gohan:
Add the rinsed rice to a rice cooker or pot.
Pour in the dashi stock (adjust amount according to rice cooker markings if needed).
Layer the seasoned mushroom mix evenly on top of the rice—do not stir.
Start the rice cooker or bring the pot to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
Once done, let it steam for 10 minutes before opening.
Mix and Serve:
Gently fluff the rice and mix the mushrooms throughout.
Serve warm in bowls, garnished with green onions and sesame seeds if desired.
Recipe Notes :
Mushroom Variety: Use any mushrooms you have on hand—shiitake, maitake, enoki, and shimeji are common in Japan, but button or oyster mushrooms work too.
Rice Type: Japanese short-grain rice (like sushi rice) is ideal. Avoid long-grain rice as it won’t give the same sticky texture.
Flavor Boost: Add a splash of soy sauce or a pat of butter before serving for extra umami.
Serving: Kinoko Gohan pairs well with grilled fish, miso soup, or pickled vegetables for a complete Japanese-style meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
