Kinoko Gohan is a kind of Takikomi Gohan, seasoned steamed rice with meat and vegetables. For Kinoko Gohan we use mushrooms (kinoko). The Umami savory taste and aroma from mushrooms are absorbed into the rice while it cooks, which makes the dish so delicious.
There are a lot of foods that are in season in the fall in Japan. Fish like saury pike (sanma), chestnuts, egg plant, and fruits like pears and persimmons. Japanese people enjoy so much the tastes of autumn, and mushrooms are one of the favorites. There are a lot of mushrooms in Japan, but popular ones are Shiitake, Shimeji, and Enoki. There are other varieties too, but they may be hard to get at local markets outside Japan. Today you can find mushrooms that are cultivated all year round and may not need to wait to make mushroom dishes until fall; however, we still want to feel the season through different foods.
We used Shiitake and Shimeji in this recipe, but you can also use different mushrooms. Enoki will work too and also Maitake and Eringi if you can find them at Japanese or Asian markets. You can add protein, like some chicken if you want some meat or Aburaage, thin fried tofu.
Kinoko Gohan is easy to make using simple ingredients. Make it for dinner, and you too can enjoy the taste of Japanese autumn wherever you are!
- 1 package Shimeji mushrooms
- 5 Shiitake mushrooms
- 2 cups rice (180 ml per cup)
- 1/2 tsp salt
- 2 Tbsp Soy Sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
- 2 green onions, chopped
- Separate Shimeji mushrooms into pieces. Slice Shiitake thinly.
- Wash rice and put in the rice cooker's removable bowl. Add salt, Soy Sauce, Sake and Mirin and stir. Add enough water to reach the line for 2 cups of rice, and then add mushrooms. Cook like white rice (according to the rice cooker instructions).
- After the rice is done, mix in green onions.