Crab Sticks and Shimeji Mushroom Rice

Crab Sticks and Shimeji Mushroom Rice

This brings together the flavor of crab and the umami of mushrooms in rice.


White rice
2 1/2 rice cooker cups of rice
Imitation crab stick
Shimeji mushrooms
1 packet
For parboiling the shimeji: mirin, sake, soy sauce, white dashi
1 tablespoon each
Rice Flavorings
★Mirin, sake, soy sauce, white dashi
1 tablespoon each
White sesame seeds
1 tablespoon, to taste
Shiso leaves
a small amount, to taste


1. Wash the rice, drain, and let sit for 30 minutes.
2. Steam the crab meat in a steamer (or the microwave). Once steamed, let drain on paper towels.
3. Remove the stump from the shimeji mushrooms and shred.
4. Put the shimeji, mirin, sake, soy sauce, and white dashi in a pot. Heat while mixing with chopsticks to flavor.
5. Once the shimeji is cooled, put on a sieve, and drain the boiling liquid.
6. Put the rice in the rice cooker, add the ★ ingredients and the boiling liquid from Step 5. Fill the water to the normal level, mix, and start the rice cooker.
7. Once the rice has cooked, add the crab sticks, shimeji mushrooms, and white sesame seeds to taste and mix gently.
8. Transfer the rice to the rice bowls and garnish with julienned shiso leaves to taste.

Story Behind this Recipe

I was expecting guests, so I tried making some tastily seasoned mixed rice with some fragrant mushrooms and crab sticks.