Mushroom Rice
Fall is finally here, and that means it’s the perfect time to make mushroom rice. This simple, comforting one pot dish is cooked entirely in a rice cooker, making it a great side dish for busy weeknights or cozy weekends. Everything, rice, mushrooms, and seasonings, goes into the pot together, and the rice cooker does all the work for you. The key seasonings are soy sauce, mirin, and one of my all time favorite Japanese condiments, yuzu kosho. Even though mushrooms are available year round, they’re at their best in autumn, and making this dish is one of my favorite ways to celebrate the season’s flavors.
For this version, I used king oyster mushrooms and shimeji mushrooms. Each mushroom has its own unique texture; king oyster mushrooms are meaty and chewy, while shimeji mushrooms have a delicate, nutty flavor. But you can use any mushrooms you like. Shiitake and enoki are also great choices. I also added a few julienned carrots for color. Mushroom rice is absolutely delicious, but let’s be honest, it can look a little too brown, so the carrots add some nice contrast and brightness to the dish.
In Japan, this kind of seasoned rice is called takikomi gohan, which literally means “ingredients cooked with rice.” There are countless variations, and it’s a great dish for experimenting with whatever ingredients you have on hand, vegetables, meat, seafood even canned tuna! One important step, though, is soaking the rice before cooking. After washing, cover the rice with water and let it soak for at least 30 minutes (or up to an hour). Because the rice cooks together with other ingredients and seasonings, soaking helps it absorb moisture evenly and prevents it from turning out too firm or undercooked. For Japanese style rice dishes, al dente is not what we want.
To add a little kick and brightness, I used yuzu kosho. If you’ve never tried it before, yuzu kosho is a Japanese fermented condiment made from green yuzu peel and green chili peppers. It’s spicy, fragrant, and citrusy, and a small dab adds an incredible depth of flavor. Like wasabi, a little goes a long way. You just need a tiny bit to completely transform a dish. I’ve heard Trader Joe’s once released their own version, but from what I’ve heard, it didn’t quite capture the unique flavor of real yuzu kosho.
Once all your ingredients are in the rice cooker, just press the button and let it work its magic. That’s the beauty of takikomi gohan, it’s simple, hearty, and satisfying. As the rice cooks, the mushrooms release their umami into the grains, creating a beautifully fragrant and savory result. Even though mushrooms are available all year, this kind of mushroom rice is considered a fall classic in Japan.
Serve your mushroom rice with simple sides like grilled fish and miso soup for a complete meal, or shape it into rice balls and take it on a picnic. Either way, it’s a cozy, seasonal dish that’s easy to make and full of flavor. It’s one of those meals that reminds me how special seasonal cooking can be, simple ingredients, cooked with care, and enjoyed at just the right time of year.
Mushroom Rice
Prep time 30 min
Cooking time: 45 min
Total 75 min
Serves 4
Ingredients
2 cups rice
1 large king oyster mushroom
1 pack shimeji mushrooms (3.5 oz)
1 1/2 ounces carrot, cut into thin matchsticks (about 1/3 cup)
1 1/4 cups dashi
2 tablespoons soy sauce (usukuchi preferred)
1 tablespoon mirin
1/4 teaspoon yuzu kosho
Preparation
Wash the rice and place it in a bowl. Cover with water about 1 inch above the rice and soak for at least 30 minutes or up to 1 hour.
Remove the stem from the king oyster mushroom and slice thinly. Remove the base from the shimeji mushrooms and separate them into individual pieces.
Drain the rice and place it in the rice cooker. Add soy sauce, mirin, yuzu kosho, and dashi. Top with the sliced mushrooms and carrot. Cook according to your rice cooker’s instructions.
Once cooked, mix well and enjoy!