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Mixed Mushroom Rice

Kinoko Gohan

Love the earthy treat. Try with your choice of mushrooms.

Kinoko gohan (recipe)


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)




  • 1 1/2 rice cups (270 ml) short grain rice, rinsed and drained
  • 1 rice cup (180 ml) sweet rice, rinsed and drained (can substitute with short grain rice)
  • 1 1/2 cups plus 2 tablespoons (390 ml) dashi stock (can substitute with your choice of stock)
  • 2 tablespoons sake
  • 2 tablespoon usukuchi shoyu (light color soy sauce)
  • about 8 ounces (250 g) assorted mushrooms (shiitake, king oyster, and enoki mushrooms are used in the photo), trimmed and cut into bite small slices


  1. In "Kamado-san", combine both kinds of rice, dashi, sake, and soy sauce. Let the rice soak for 20 minutes. Spread the mushrooms over the rice.
  2. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
  3. Turn off the heat and let it stand for 20 minutes.
  4. Uncover and gently toss the contents with a rice paddle.

Generous amount of mushrooms are spread over the rice and ready to cook.

Just cooked and ready to mix.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml