Nourish: Donabe Mushroom Rice
October 2, 2024
The seasons are changing, and Fall is here to stay for a while. There’s something about the simplicity and warmth of a Donabe dish that makes fall feel even cozier. This Japanese mushroom rice, made in a traditional Japanese earthenware pot, highlights the earthy flavors of shimeji and shiitake mushrooms, though you can use any variety of mushrooms that you love. With umami in every bite, this is an easy and satisfying recipe perfect for sharing with friends or family. You may, of course, also cook this in a rice cooker or whatever pot you have on hand. We hope this dish brings you comfort for the season—enjoy!
To serve, add a knob of butter and fluff up the rice with a rice paddle. Drizzle with sesame oil if desired and garnish with chopped green onions. If you'd like to elevate this dish, fry some extra mushrooms in butter until lightly browned and crisp and season with salt and pepper and serve it on top of the rice.
This dish is ready to eat—deliciously simple and perfect for improvising! You can serve this mushroom rice with grilled salmon, flaking it into the rice mixture, or add some chicken for extra protein. It’s a versatile, satisfying meal.
Ingredients
- 2 cups short-grain Japanese rice
- 2 1/4 cups dashi (or water)
- 200 grams of shimeji mushrooms, trimmed
- 200 grams of shiitake mushrooms, sliced
- 2 tablespoons of soy sauce
- 1.5 tablespoons of mirin
- 1.5 tablespoons of sake
- 1 knob of ginger, grated
- 1 clove of garlic, grated
- 1 tablespoons of flaky sea salt
- 1 tablespoons of sesame oil (optional for a nutty finish)
- Chopped green onions for garnish
- Knob of butter
Steps
- Rinse the rice under cold water until the water runs clear. Drain and let it rest for about 30 minutes.
- In your Donabe pot, combine the rice and dashi (or water). Let the rice soak for about 15 minutes.
- In the donabe or rice cooker, add the dashi, soy sauce, mirin, sake, salt, grated ginger and garlic. Add the rice into the pot. Stir gently to combine. Spread the shiitake and shimeji mushrooms evenly over the top of the rice. No need to stir—just let them sit on top.
- Cover the Donabe with its lid and set it over medium heat. Once you hear it start to simmer (a gentle bubbling sound), reduce the heat to low and cook for another 12 minutes until the rice absorbs the liquid.
- Turn off the heat and let the rice steam for another 15-20 minutes in its own heat. Do not be tempted to stir the rice or check on it, this allows the rice to become the perfect texture. If you’re using a rice cooker, follow your rice cooker instructions as per normal and also allow the rice to steam in its own heat when cooked.
