Easy Mushroom Rice that Anyone Can Make

Easy Mushroom Rice that Anyone Can Make

This is an easy, yet delicious mixed rice with a lot of autumnal seasonal mushrooms! You can use shiitake, maitake or enoki mushroom as well!

Ingredients: 2 servings

White rice
2 rice cooker cups' worth (360 ml)
King oyster mushrooms
1 pack
Shimeji mushrooms
1 pack
100 ml
1 teaspoon
Soy sauce
2~3 tablespoons
Dashi stock granules or mentsuyu
1 tablespoon
2 tablespoons
2 tablespoons
Kombu for dashi stock
10 cm
Roasted sesame seeds, green onions
to taste


1. These are the ingredients I used today! So simple, right?
2. Wash the rice and drain.
3. Cut the root end off the shimeji mushrooms and shred with your hands! It's easier to eat if you prepare them this way!
4. Julienne the king oyster mushrooms!
5. They should look like this!
6. Put the shimeji and king oyster mushrooms into a frying pan and add 100 ml of water. Simmer.
7. When the mushrooms have wilted, add the flavoring ingredients. Simmer for about 5 minutes. If you don't have dashi stock granules, you could use mentsuyu! Use 1 teaspoon of dashi stock granules if you like!
8. Strain the cooking sauce through a sieve to separate the mushrooms. Drain the mushrooms well!
9. Put the rice in the rice cooker bowl and pour the cooking sauce from Step 8.
10. Add water to fill up to the 2 cup level mark. I like firm rice, so I add water a little less than the 2 cup level mark. Put the kombu for dashi and mushrooms on top and switch the rice cooker on.
11. It's done.
12. Transfer to a serving dish...
13. Garnish with roasted sesame seeds and chopped green onions to taste, and it's ready to eat!

Story Behind this Recipe

I always make this dish in autumn whenever mushrooms are in season!