Name: Japanese Three-Mushroom Rice
Total time: 60 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 1 ½ cups (300 g) uncooked Japanese short-grain rice; 2 fresh shiitake mushrooms; 1.8 oz (50 g) shimeji mushrooms; 1.8 oz (50 g) maitake mushrooms; 1 sheet aburaage (fried tofu pouch); [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet); [A] 1 ¾ cups (400 ml) water; [A] 2 tbsp sake; [A] 1 tbsp Kayanoya Double-Aging Soy Sauce

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Japanese Mushroom Rice with shiitake, shimeji, maitake, and Kayanoya Original Dashi.

Japanese Three-Mushroom Rice Japanese Three-Mushroom Rice

Original Dashi makes it easy to season this Japanese rice dish, infusing every bite with rich, savory umami.

Cook

60 min

Portions

2 Servings

Season

Fall

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

Trim off the tough ends of the mushrooms. Separate the shimeji and maitake mushrooms into bite-sized clusters. Cut the shiitake mushrooms and aburaage into bite-sized pieces.

Step 2

In a bowl, combine [A] and mix well.

Step 3

Add the mushrooms and aburaage from Step 1 to the mixture from Step 2 and let stand for 10 minutes.

Step 4

Place the rinsed rice and the mixture from Step 3 in a rice cooker and cook.

Tip

Try adding seasonal ingredients such as bamboo shoots or taro root to enjoy different variations throughout the year.

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Japanese Three-Mushroom Rice Japanese Three-Mushroom Rice