Japanese Mushroom Rice (Kinoko Gohan) is a savory, umami-rich dish made with a mix of mushrooms, soy sauce, and shio kombu, cooked to perfection in a rice cooker. This easy one-pot recipe brings out the deep flavors of the mushrooms, making it an ideal side or hearty main dish that’s both comforting and flavorful.
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Japanese Mushroom Rice
Japanese mushroom rice, known as Kinoko Gohan (きのこご飯), is a flavorful and comforting dish made primarily with rice and a variety of mushrooms. It is a type of takikomi gohan (mixed rice), where the rice is cooked with various ingredients to infuse it with rich flavors. The rice is typically seasoned with ingredients such as soy sauce, mirin, sake, and sometimes shio kombu (dried kelp) to enhance its umami taste.
Mushrooms such as shiitake, maitake, and shimeji are commonly used, adding depth and a savory profile to the dish. The mushrooms are often sautéed before being mixed with the rice, which helps to caramelize their natural sugars and deepen their flavor. Kinoko Gohan can be enjoyed as a side dish or a main meal and is cherished for its simplicity, aromatic qualities, and the way it highlights the rich flavors of Japanese ingredients. It’s especially popular in autumn when mushrooms are in season, making it a comforting choice for those who appreciate umami flavors and the cozy texture of rice.
Ingredients and Substitutions
Here is everything you’ll need for mushroom mixed rice:
- Mushrooms (shiitake, maitake, shimeji, or a mix): These bring a deep, earthy umami flavor and texture to the rice.
- Japanese short-grain rice: Known for its sticky texture, perfect for absorbing the rich flavors of the seasonings.
- Shio kombu: Seasoned, dried kelp strips that add a concentrated umami to the dish. Katsuobushi, seaweed or dashi powder can be used as a substitute for added umami.
- Soy sauce: Provides a savory, salty depth that complements the mushrooms.
- Mirin: A sweet rice wine that balances the saltiness and enhances the overall flavor. Can be omitted or add a bit more sake and sugar.
- Sake: Can be omitted.
- Sugar: Adds a touch of sweetness to round out the salty and savory elements.
- MSG (optional): Enhances the overall umami flavor, making the dish more savory.
How to Make Japanese Mushroom Rice
- Prepare the Rice: Wash the rice and soak for 30 minutes, then drain.
- Cook the Mushrooms: Sauté sliced mushrooms with half the shio kombu until charred on both sides. Set aside. Cooking the mushrooms is optional but I highly recommend it for more flavour!
- Rice Cooker Setup: Add the rice, soy sauce, mirin, sake, sugar, remaining shio kombu, MSG (optional), and salt to the rice cooker. Add water up to the 2-cup line and mix.
- Cook: Place mushrooms on top of the rice. Cook using the “mixed rice” or regular rice setting with an extra 5-10 minutes.
- Finish: Let the rice steam for 10 minutes, fluff, mix in mushrooms, and serve. I recommend adding a bit of butter on top and letting it melt in!
VIDEO: Watch How to Make It
Recipe Tips
- Pre-cook the Mushrooms: Cooking the mushrooms before adding them to the rice cooker enhances their flavor and texture. Sautéing them creates a char and caramelization, which brings out their natural umami and adds a slightly crispy, savory dimension. If added raw, the mushrooms would steam and release moisture, resulting in a softer texture and less intense flavor. Pre-cooking ensures the mushrooms retain their rich taste and provide a deeper flavor contrast in the rice.
- Soak the Rice: Soaking the rice for 30 minutes allows it to absorb water, ensuring even cooking and a fluffy, tender texture.
- Don’t Stir Before Cooking: Place the mushrooms on top of the rice without stirring. This prevents soggy rice and ensures even flavor distribution throughout the dish.
Serving Suggestions
Mushroom rice is delicious on its own but often paired with a protein and vegetables on the side to make it a complete meal. It’s also great for packing for lunch or in bentos! Here are some more suggestions:
- Grilled or Pan-Seared Fish: Serve with grilled salmon or mackerel to complement the earthy flavors of the mushroom rice.
- Teriyaki Chicken: The sweet and savory notes of teriyaki chicken pair well with the umami-rich rice.
- Pickled Vegetables: A side of pickles, like tsukemono, adds a crunchy, tangy contrast that balances the dish.
- Miso Soup: A warm bowl of miso soup or vegan miso soup makes a comforting and traditional accompaniment.
- Tofu Dishes: Pair with crispy air fried tofu, miso yaki tofu, tofu karaage or agedashi tofu for a plant-based option.
- Seasonal Greens: Sautéed or steamed greens, such as bok choy or spinach, provide a fresh and vibrant side.
- Japanese Salad: A light salad like natto salad or with sesame dressing adds a refreshing crunch to the meal.
How to Store Mushroom Rice
To store Japanese mushroom rice, first let the rice cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, divide the rice into individual portions and freeze in freezer-safe bags or containers for up to 1 month. When reheating, use a microwave with a damp paper towel on top to prevent drying out, or gently steam the rice to retain its texture.
FAQ
Yes! Use a heavy-bottomed pot. Combine the rinsed rice, seasonings, and water, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the water is absorbed. Turn off the heat and let the rice steam for an additional 10-15 minutes. After steaming, gently mix in your pre-cooked mushrooms, and you’re ready to serve.
To make Japanese mushroom rice (Kinoko Gohan) in an Instant Pot, start by sautéing sliced mushrooms using the “Sauté” function until golden and set them aside. Add rinsed rice, water, soy sauce, mirin, sake, sugar, shio kombu, MSG (if using), and salt to the pot. Place the cooked mushrooms on top, close the lid, and set the Instant Pot to “Manual” or “Pressure Cook” for 6 minutes. After cooking, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure, fluff the rice, and serve.
Enjoy!! If you make this Japanese Mushroom Rice recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Japanese Mushroom Rice (Kinoko Gohan)
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Japanese Mushroom Rice (Kinoko Gohan) is a savory, umami-rich dish made with a mix of mushrooms, soy sauce, and shio kombu, cooked to perfection in a rice cooker. This easy one-pot recipe brings out the deep flavors of the mushrooms, making it an ideal side or hearty main dish that’s both comforting and flavorful.
Ingredients
- 1 lb mushrooms (shiitake, maitake, shimeji, or a mix)
- 2 cups (300 g) Japanese short-grain rice
- 2 tbsp (15g) shio kombu*
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- 5 dashes MSG (optional)
- 1/4 tsp salt
- 2 tbsp oil (neutral, like vegetable oil)
- butter, for serving
Instructions
- Prepare the Rice: Rinse the rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Cook the Mushrooms (optional): Separate and slice the mushrooms evenly. Heat 2 tbsp of oil or butter in a large pan over medium-high heat. Add the mushrooms and half of the shio kombu (1 tbsp). Toss to coat the mushrooms in oil. Let the mushrooms cook undisturbed for 1 minute to get a nice char. Flip and char the other side. Once golden and slightly crispy, remove from heat and set aside.
- Prepare the Rice Cooker: Add the drained rice to the rice cooker bowl. Pour in soy sauce, mirin, sake, sugar, the remaining shio kombu (1 tbsp), MSG (if using), and salt. Add water until it reaches the “2-cup” line in the rice cooker. Stir gently to combine.
- Cook: Place the mushrooms (cooked or raw) on top of the rice mixture without stirring them in. Add the shio kombu if not using cooked mushrooms. Close the rice cooker lid. Cook on the “mixed rice” setting. If your rice cooker does not have this setting, use the regular white rice setting and add an additional 5-10 minutes.
- Finish: Once the timer goes off, let the rice steam for an additional 10 minutes before opening the lid. Gently fluff the rice, mix the mushrooms in, and serve with a knob of butter if desired.
Notes
- Shio kombu can be substituted wih 3 tbsp (7 g) of katsuobushi or 2 tsp dashi powder.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Rice, main dish
- Method: Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 4.5 g
- Sodium: 1147 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 69 g
- Fiber: 1.5 g
- Protein: 6.8 g
- Cholesterol: 7.8 mg
this is an awesome and well detailed recipe. thank you so much, very deliss
Made this in the insta pot yesterday. Really glad I sauteed them, definitely makes a difference. I wasn’t sure how much a dash of MSG is, so I added 5 small pinches. I now realize I could have been a little more generous with it, but it still tastes great. Yesterday we ate it with chicken karaage, but today I’m going to try to make shio saba to go with it. Thank you for the recipe!
I made a few changes to accommodate what was in my pantry. No sake, so I used half soy sauce and half mirin. No special seaweed seasoning, but I did have some shredded nori. I wanted a heartier dish, so I used multi-grain rice and lentils instead of plain white rice. I couldn’t saute the mushrooms, so I just tore them into pieces and put them on top of the rice and turned on the rice cooker. The dish is full of umami goodness, but it needed more salt to suit my taste. Overall, very good recipe!
Pretty good recipe. I have done it more than 3 times I believe and this time I added minced smoked salmon instead of the mushrooms and it worked beautifully. Thank you!
I make this once a week. It’s great!
I made this tonight and it was so good!
I have a basic rice cooker and when I added the rice, it was already above the 2 cup line so I used enough liquid to be above the rice to my knuckle. I also cooked 1 sliced onion in butter then added the mushrooms. The liquid from that was added to the rice.
For cooking, I set it to cook then left it on warm. I went for a walk and forgot all about it, when I got home it was finished perfectly.
I think the measurement problems for me were due to metric measuring but the recipe turned out fine and will be added to my rotation.
I’ve made this recipe four times now, it’s so easy but such a great change up from plain white rice. The sauce is so well balanced. I’ve tried making it with Japanese rice, jasmine rice and basmati. Using Japanese rice makes it easy to stuff into inari (tofu pockets) for lunch or a snack. I like to add stewed kelp tsukudani into it and I want to try adding minced meat or flaked fish to make it heartier. Thanks for this recipe!
Made this last night and it was just as flavorful and comforting as you’d hope! Truly something I’ll make again and again. Followed the recipe exactly (as usual, very reliable) and it came out perfectly. Highly recommend!