All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kinoko gohan / rice with mushrooms

The taste of fall.


3/4 cup* regular rice
1/4 cup* mochigome sweet rice
2 tsp soy sauce
1 tbsp sake
A small piece of kombu kelp
Handful fresh mushroom (chanterelle mushrooms in photo)
(*180 cc cup)

Wash regular and sweet rice, drain and let sit for 30-60 minutes.


When ready to cook, add soy sauce, sake and water to slightly below the 1-cup line.


Tear or cut mushrooms into small pieces and mix in rice.


Place kombu kelp piece, and cook.


When done, wait 10 minutes, remove kombu, and gently turn and mix rice.

  • Usuage thin deep-fried tofu is often added to this dish. When adding it, prep-boil, cut into small pieces and add with mushrooms.

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