Secrets to Perfecting Japanese Mushroom Rice きのこご飯

By Just One Cookbook · 45 min

Ingredients

Instructions

1. Rinse the rice: place the rice in a bowl, cover with cold water, drain at once, then rub gently for 15 to 20 seconds. Add fresh water, swirl and drain. Repeat until the water is mostly clear, drain well and transfer to the cooking pot.
2. Trim and prepare the mushrooms: cut king oyster mushrooms into 1½-inch (3.8 cm) lengths and slice them thinly lengthwise; trim the base of the shimeji and separate them; remove shiitake stems and thinly slice the caps.
3. Grate about ½ teaspoon of peeled fresh ginger.
4. Measure the total cooking liquid: 1¼ cups (300 ml) dashi, 2 Tbsp soy sauce, 2 Tbsp mirin and 2 Tbsp sake, plus ½ teaspoon Diamond Crystal kosher salt. Add enough dashi to reach the required total of 400 ml (about 1⅔ US cups). Do not add more liquid than this.
5. Add the minced garlic and grated ginger to the rice, stir and level the rice.
6. Arrange the mushrooms over the rice without mixing, cover and soak for 20 to 30 minutes.
7. Cook over medium heat until the rice reaches a full boil and steam escapes vigorously, about 10 to 12 minutes, then reduce to low heat and cook 12 to 15 minutes. Remove from heat and let it steam, covered, for 15 minutes. (For a HARIO Gohangama, cook over medium heat until the whistle sounds, about 10 to 12 minutes, then cook 1 more minute after the whistle, remove from heat and steam covered for
8. Once steaming is done, place half the butter (1 Tbsp) on the mushrooms, cover and let it melt.
9. Sprinkle the finely chopped chives and sea salt flakes over the rice, adding the remaining butter if desired. Fold the mushrooms in gently with a slicing motion, then serve in bowls.

Summarized from Just One Cookbook's video. Watch it for the details.

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