Updated: Apr 17, 2019
Enjoy your mushrooms in full flavour with the "Takikomi Gohan" or mushroom rice.
One of the popular mixed rice dishes in Japan, shimeji gohan is made with shimeji mushrooms and chicken cooked with rice in a flavoured stock. It has great flavour and you can eat shimeji gohan by itself! Using sticky rice makes the texture of the rice so special. It can be made with short grain rice but you must adjust the liquid quantity. You can replace chicken with julienned carrots and use konbu dashi to make it vegetarian. Prep time does not include soaking time of the rice.
Simple mushroom rice
Recipe Type: Rice
Serves: 3 -4
Calories: 293 kcal
150g (5oz) shimeji mushrooms
2 cups hot water
150g (5oz) chicken thigh fillets , skin off, diced into about 2cm /
1 tsp soy sauce (normal soy sauce, not dark soy sauce)
1 tsp sake
Rice360ml (12.2oz) rice (¼ short grain rice + ¾ sticky rice)
295ml (10oz) dashi stock
1 tbsp sake
1 tbsp light soy sauce
1/2 tsp salt
Mitsuba or snow pea shoots
Wash rice until water runs clear. Soak the rice in water and leave it for 30 minutes
Add the Chicken ingredients into a ziplock bag or a bowl, mix well and leave for 10-15 minutes.
Remove cluster of shimeji mushrooms and separate each stem
Pour 2 cups of hot water over abraage to remove excess oil, then squeeze water out.
Drain rice using a sieve and place the rice in a heavy based pot, add remaining Rice ingredients.
Shake the pot gently and make sure that surface of the rice is evenly flat.
Spread the chicken over rice, then spread shimeji on top. No need to mix.
Place the lid on and cook.
When mixing the rice, try not to damage mushrooms.
Serve in a rice bowl with mitsuba or snow pea shoots.