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Although a variety of mushrooms are available at grocery stores year-round, mushroom season in Japan is still regaled as a highlight of fall. To commemorate the fall season, try incorporating a mix of Asian mushrooms into a seasoned rice dish for your next Japanese meal.
Japanese mushroom (kinoko) rice (gohan), is also known in Japanese as either “kinoko gohan”, or “kinoko no takikomi gohan”. In general, takikomi gohan refers to any type of steamed rice dish which incorporates seasonings, vegetables, and proteins.
This particular kinoko gohan recipe is seasoned with a mixture of dashi, soy sauce, mirin, and sake. For this recipe, recommended mushrooms include shiitake, shimeji and maitake (hen of the wood) or hiratake (oyster mushrooms), all of which are aromatic. When the rice is steamed together with the seasonings and mushrooms, the rice imparts a mild mushroom flavor and aroma. It’s a delicate, yet wonderful autumn side dish.
RECIPE TIPS:
- Substitute katsuo (bonito fish) dashi with konbu (kelp) dashi for a vegan rice dish.
- Other aromatic asian mushrooms to try with this recipe include: enoki (golden lily) or matsutake (pine).
- The liquid seasonings (soy sauce, mirin, sake) plus the dashi stock together, should equal the total amount of liquid needed to steam the rice on it's own without the mushrooms. In other words 3 cups rice needs 3 cups liquid as indicated on the inner bowl of your rice cooker.
See Also
Japanese Tofu Steak with Mushrooms
Mushroom Soup
Matsutake Gohan (Pine Mushroom Rice)
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