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Japanese Mushroom Rice at a Glance
Japanese Mushroom Rice (kinoko gohan, きのこご飯) is a type of Takikomi Gohan, a traditional Japanese mixed rice dish. Fresh mushrooms are cooked with Japanese short-grain rice, dashi, and savory seasonings, infusing the rice with rich umami and an earthy aroma. The result is tender, flavorful rice that’s light yet satisfying.
Why You’ll Love It
- Rich mushroom umami. Cooking a variety of mushrooms with seasoned rice infuses every grain with deep, earthy flavor without making the dish heavy.
- Easy, one-pot cooking. Cooking the rice, mushrooms, and seasonings together makes this a simple, satisfying dish with minimal hands-on work.
- Versatile and freezer-friendly. – Using Vegan Dashi makes the rice suitable for a plant-based meal, while leftovers freeze beautifully.
What readers say
Sarah
“Wow oh wow! This recipe was divine! Absolutely so good a FEEL good cozy dish. The whole family wanted seconds. Thank you for another amazing recipe, Nami! 🫶🏽”
My Recipe Story
There are so many delicious ways to enjoy Japanese rice beyond serving it plain with a meal. When I’m planning a lighter main dish, I often make mixed rice with seasonal ingredients or pantry staples to add more flavor and variety to the table.
One of my favorites is Japanese Mushroom Rice (きのこご飯). I love using a mix of shiitake, enoki, shimeji, and maitake mushrooms, which are becoming easier to find at local grocery stores and farmers’ markets.
I’ve cooked Japanese rice in an electric rice cooker, stovetop pot, donabe, and Instant Pot. These days, my favorite is the HARIO Gohangama, a Japanese clay pot with a glass lid. I love how fluffy, tender, and fragrant the rice turns out! Of course, you can make this Mushroom Rice in an electric rice cooker or a stovetop pot, too.
If you enjoy mushroom recipes, try my Miso Butter Mushrooms in Foil, Warm Mushroom Salad with Sesame Dressing, and Japanese-Style Tuna and Mushroom Pasta next!
Key Ingredients
You’ll need Japanese mushrooms, Japanese short-grain rice, dashi, soy sauce, mirin, sake, and salt. For serving, butter, chives, and flaky sea salt are optional.
- Japanese mushrooms – I use fresh shiitake, shimeji, and eringi (king oyster) mushrooms for their different flavors and textures. You can also use enoki, maitake, or cremini mushrooms. A mix of varieties adds more depth to the rice.
- Japanese short-grain rice – Its naturally sticky, tender texture is ideal for Japanese mixed rice dishes. Korean short-grain rice is the closest substitute. Learn more in my Japanese Rice Guide.
- Dashi (Japanese soup stock) – I use dashi made with kombu and katsuobushi (bonito flakes) for its savory umami flavor. For a vegetarian or vegan version, use Vegan Dashi made with kombu and dried shiitake mushrooms.
- Fresh ginger and garlic – Add a fragrant, savory depth that complements the earthy mushrooms and enhances the umami flavor of the rice.
Find the printable recipe with measurements below.
Jump to Recipe
How to Make Japanese Mushroom Rice
- Prepare the ingredients. Thinly slice the king oyster mushrooms and shiitake caps, and separate the shimeji mushrooms. Prepare the dashi from scratch or use a dashi packet or powder. For a vegan version, use Vegan Dashi.
- Wash and drain the rice. Gently rinse Japanese short-grain rice until the water is mostly clear. Drain well in a fine-mesh sieve.
- Combine and soak. Add the rice, seasonings, and measured dashi to the pot. Mix well, then arrange the mushrooms on top without stirring. Cover and soak for 20–30 minutes.
- Cook. Follow the cooking method for your equipment:
- HARIO Gohangama: Cook over medium heat until the whistle sounds, then cook for 1 minute and turn off the heat.
- Electric rice cooker: Close the lid and press Start, or select the “Mixed Rice” setting if available.
- Stovetop pot: Bring to a boil over medium heat, then reduce to low heat and cook, covered, for 12–13 minutes, or until the liquid is absorbed.
- Steam and serve. Let the rice rest, covered, for the time specified for your cooking method. Gently fold in the mushrooms and finish with butter, chopped chives, and flaky sea salt, if desired.
Nami’s Recipe Tips
Keep these tips in mind for perfectly cooked, flavorful mushroom rice every time.
- Use a rice cooker cup – One Japanese rice cooker cup holds 180 ml (¾ US cup), not a full US cup. Use the correct measurement for consistent results.
- Measure the total cooking liquid – For 2 rice cooker cups of rice, you’ll need about 1⅔ US cups (400 ml) of total liquid, including dashi, soy sauce, mirin, and sake. Too much liquid can make the rice mushy.
- Clean mushrooms gently – Brush off dirt or wipe with a damp paper towel. If needed, rinse briefly and pat dry. Avoid soaking them in water.
- Keep the mushrooms on top – Mixing mushrooms into the rice before cooking can interfere with even heating and water absorption. Fold everything together after cooking.
- Don’t skip soaking – Soaking Japanese short-grain rice for 20–30 minutes helps moisture reach the center of each grain for more even cooking.
Storage and Reheating Tips
To store: Divide freshly cooked Japanese Mushroom Rice into individual portions in airtight, freezer-safe containers while still hot to retain moisture. Cool promptly, then freeze for up to 1 month for the best texture.
To reheat: Microwave frozen rice until steaming hot throughout. Cover with a damp paper towel if needed to prevent drying. Reheating time depends on the portion size and microwave wattage.
Food Safety Tip: Cool cooked rice quickly and refrigerate or freeze promptly. Avoid leaving it at room temperature for extended periods, as harmful bacteria can grow in improperly stored rice.
What to Serve with Japanese Mushroom Rice
I like to pair Japanese Mushroom Rice with lighter main dishes that complement its earthy, umami-rich flavor without overpowering it. Here are some of my favorites:
- Miso Salmon – The savory miso glaze pairs beautifully with the earthy mushrooms for a satisfying Japanese meal.
- Shio Koji Chicken – Tender, juicy chicken with a delicate umami flavor that complements the seasoned rice.
- Soy-Glazed Eggplant – Silky eggplant with a sweet and savory glaze makes a delicious meatless pairing.
This mushroom rice also goes wonderfully with many vegetarian and vegan dishes.
FAQ
Can I use other types of mushrooms?
Yes! Shiitake, shimeji, maitake, enoki, and king oyster mushrooms all work well. You can also use cremini mushrooms if Japanese varieties aren’t available. I recommend combining two or three varieties for a balance of flavors and textures.
Can I make Japanese Mushroom Rice without dashi?
You can use water instead, but the rice will have a lighter flavor. For a vegetarian or vegan option that still adds umami, I recommend kombu and dried shiitake dashi.
Can I use brown rice instead of white rice?
Brown rice needs more water and a longer soaking and cooking time than white rice. I wouldn’t substitute it directly without adjusting the seasoning ingredients. Since I haven’t tried this recipe with brown rice, I won’t able to provide the precise measurement at this time.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Japanese Mushroom Rice
Equipment
Ingredients
- 7 oz assortment of Japanese mushrooms (I used ½ package of shimeji mushrooms, 2 small king oyster mushrooms (eringi), and 5 shiitake mushrooms)
- 1½ US cups uncooked Japanese short-grain white rice (2 rice cooker cups, 360 ml)
- 1 inch fresh ginger
- 1 clove garlic (minced)
For the Cooking Liquid (400 ml for 2 Rice Cooker Cups)
- 1¼ cups dashi (Japanese soup stock) (310 ml; for vegan/vegetarian, make Vegan Dashi)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 Tbsp sake
- ½ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt)
For the Toppings
- 5 stalks chives (for garnish; or scallions/green onion)
- sea salt flakes (optional)
- 2 Tbsp unsalted butter (or vegan butter; divided)
Instructions
Before You Start
- Gather all the ingredients. Important: Measure the total cooking liquid. Japanese short-grain rice typically uses 1:1.1 rice-to-water ratio. For this recipe, the dashi, soy sauce, mirin, and sake all count toward the total liquid. Measure the seasonings first, then add enough dashi to reach the required amount. Too much liquid can make the rice mushy.
To Prepare the Ingredients
- Brush off any dirt from 7 oz assortment of Japanese mushrooms. Cut the king oyster mushrooms into 1½-inch (3.8-cm) lengths, then thinly slice them lengthwise.
- Trim and discard the tough base of the shimeji mushrooms, then separate them into individual mushrooms with your fingers
- Remove the stems from the shiitake mushrooms and thinly slice the caps.
- Peel and grate 1 inch fresh ginger, using this garlic press. You will need about ½ tsp.
To Wash the Rice
- Place 1½ US cups uncooked Japanese short-grain white rice in a rice washing bowl. Add just enough cold water to submerge the rice, then drain immediately to prevent the grains from absorbing the cloudy water.Gently wash the wet rice with your fingers in a circular motion for 15–20 seconds. Add fresh water, swirl, and drain immediately. Repeat this wash-and-rinse process a few more times until the water is mostly clear.Drain well, shaking off excess water. Transfer the well-drained rice to your rice cooking pot.
To Assemble
- For 2 rice cooker cups, you'll need 400 ml (about 1⅔ US cups) of total cooking liquid, including 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 1¼ cups dashi (Japanese soup stock). Add ½ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt).For HARIO Gohangama or an electric rice cooker, add the seasonings to the pot, then enough dashi to reach the appropriate water-level marking.For a regular donabe or stovetop pot, combine the liquid seasonings in a measuring cup and add enough dashi to reach the required total before pouring it into the pot.
- Add 1 clove garlic, minced, and the grated ginger. Stir to combine and level the rice.
- Arrange the mushrooms evenly over the rice, placing the shiitake caps and shimeji mushrooms on top for a beautiful presentation. Do not mix, as this can prevent the rice from cooking evenly. Cover and soak for 20–30 minutes to help the rice absorb moisture before cooking.
To Cook the Rice
- HARIO Gohangama: Cook over medium heat until the whistle sounds, about 10-12 minutes. Regular donabe or stovetop pot: Cook over medium heat until the rice reaches a full boil and steam escape vigorously, about 10-12 minutes. Electric rice cooker: Choose the Mixed Rice setting, if available. Otherwise, use the regular cooking setting.
To Finish Cooking and Steam the Rice
- HARIO Gohangama: Once the whistle sounds, cook for 1 more minute. Remove from the heat and let the rice steam, covered, for 15 minutes.Regular donabe or stovetop pot: Once steam escapes vigorously, reduce to low heat and cook for 12–15 minutes. Remove the pot from the heat and let it steam, covered, for 15 minutes.Electric rice cooker: Once the cooking cycle finishes, let the rice rest with the lid closed for 10 minutes.Keep the lid closed during steaming to retain moisture and allow the rice to finish cooking evenly.
To Serve
- Finely chop 5 stalks chives and set aside on a small plate. Prepare sea salt flakes and 2 Tbsp unsalted butter for serving.Once the rice has finished steaming, place half the butter on top of the mushrooms. Cover and let the residual heat melt the butter.
- Sprinkle the chives and sea salt flakes over the rice, adding the remaining butter if desired. Gently fold the mushrooms into the rice using a slicing motion to avoid mashing the grains. Serve in individual rice bowls, garnished with more chives and sea salt flakes, if desired.
To Store
- Transfer leftovers to individual airtight containers. Cool promptly, then refrigerate for up to 2 days or freeze for up to 1 month. For the best texture, I recommend freezing.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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Editor’s Note: This post was originally published on September 19, 2022, and republished with more helpful success tips on October 19, 2026.