Easy Shimeji Mushroom & Edamame Sticky Rice

Easy Shimeji Mushroom & Edamame Sticky Rice

This is made with dashi stock granules so that it can easily be made on busy evenings. You also don't need to worry about removing the excess oil from the aburaage.

Ingredients: 4 servings

Mochi rice
2 rice cooker cups (360 ml)
Shimeji mushrooms
1/2 pack
Frozen edamame
shelled, 50 g
Enough to fill to the appropriate line in the rice cooker
Dashi stock granules
2 teaspoons
1 tablespoon
Soy sauce
1 tablespoon
1/2 teaspoon


1. 30 minutes before cooking the rice, wash the grains and let them sit in the colander. Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices.
2. Break the shimeji mushrooms into small pieces. Bleach the frozen edamame in lukewarm water and remove the seeds from the shell. Drain.
3. Place the rice into the rice cooker. Add the dashi stock granules, soy sauce, salt, and sake. Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well.
4. Place the shimeji and aburaage on top and start cooking. After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in.
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Story Behind this Recipe

This just popped into my head one day.