Sweet Potato and Shimeji Mushroom Mixed Rice

Sweet Potato and Shimeji Mushroom Mixed Rice

This simple takikomi gohan (mixed rice) has only sweet potatoes and shimeji mushrooms. It's seasoned well, so it's delicious even when cold.

Ingredients: 2 rice cooker cups' worth

White rice
2 rice cooker cups' worth (360 ml)
Sweet potato
about 150 g
Shimeji mushrooms
80 g
2 teaspoons
※Soy sauce (to pre-season)
1 tablespoon
※Sugar (to pre-season)
1 teaspoon
2 tablespoons
○Soy sauce
1 tablespoon
1 teaspoon
○Dashi stock granules
1 teaspoon


1. [Preparation] Wash the rice and drain in a sieve.
2. Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes. Soak in plenty of water for several minutes, and then drain.
3. Cut the stems off the shimeji mushrooms, and shred into bite size pieces.
4. Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the ※ seasonings. Cook over medium to medium-low heat until the liquid has evaporated.
5. Put the rice in the rice cooker, add ○, as well as water to the 2 cup mark. Use a rice spatula to thoroughly mix from the bottom.
6. [Cook] Top with the Step 4 ingredients, and cook the rice as usual.

Story Behind this Recipe

I wanted to eat sweet potato rice, so I cooked with mushrooms.