Shimeji Mushroom and Edamame Seasoned Rice

Shimeji Mushroom and Edamame Seasoned Rice

A simple edamame and shimeji mushroom seasoned rice.

Ingredients: 4 servings

White rice
3 rice cooker cups (540 ml uncooked)
Shimeji mushrooms
1 pack
Frozen edamame
50 g
●Soy sauce
1 tablespoon
1 teaspoon
2 tablespoons
Japanese dashi stock
as needed


1. Remove the base from the shimeji mushrooms and tear into pieces. Remove the edamame from the shells.
2. Wash the rice and put into the rice cooker. Add the ● ingredients and fill with water until the appropriate serving line. Place the shimeji mushrooms on top and start cooking.
3. Once cooked, add in the edamame and combine.
4. It's also delicious with aburaage.

Story Behind this Recipe

My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans" Recipe ID: 1715724.