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Japanese Mushroom & Herb Rice

Japanese Mushroom & Herb Rice

By Orient Depot

Servings
 4 


Ingredients

  • 2 cups Japanese short-grain white rice
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoons mirin
  • 1 teaspoons sesame oil
  • 150 grams shiitake mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoons fresh ginger, grated
  • 3 green onions, thinly sliced
  • 1 tablespoons toasted sesame seeds
  • 0.3 teaspoons salt

Steps

  1. Rinse the rice: Rinse 2 cups Japanese short-grain white rice under cold water 2–3 times, gently swirling with your hand until the water runs mostly clear. This removes excess starch for a fluffier result. Drain well.
  2. Mix the cooking liquid: In a bowl or measuring cup, combine 2 cups water, 2 tablespoons soy sauce, 1 tablespoons mirin, and 0.3 teaspoons salt. Stir until combined — this will be your flavoured cooking liquid.
  3. Load the rice cooker: Add the drained rice to the rice cooker bowl. Pour the flavoured cooking liquid over the rice. Add 2 garlic cloves, minced and 1 teaspoons fresh ginger, grated, and stir gently to distribute evenly. Place the sliced 150 grams shiitake mushrooms, thinly sliced on top — do not stir them in.
  4. Close the lid and select the White Rice or Regular setting on your rice cooker. Let it run through its full cycle.
  5. Steam & rest: Once the cooker switches to Keep Warm, let the rice rest with the lid closed for 10 minutes. This allows the steam to finish cooking the rice evenly.
  6. Finish & serve: Open the lid and drizzle 1 teaspoons sesame oil over the rice. Using a rice paddle, gently fold and fluff the rice in a cutting motion — avoid stirring to keep the grains intact. Serve into bowls and top with 3 green onions, thinly sliced and 1 tablespoons toasted sesame seeds.

Notes

Tips for best results:

  • Use the measuring cup that came with your Zojirushi or Tiger rice cooker — rice cooker cups are typically 180ml, not a standard 250ml cup.
  • Shiitake mushrooms can be swapped for oyster or king mushrooms.
  • For extra richness, substitute 2 tbsp of the water with sake.
  • Leftovers keep well in the fridge for up to 3 days and reheat beautifully using the reheat function on your rice cooker.
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