Japanese Steamed Mushroom Rice

300g Japanese short-grain rice
330ml water
100g shimeji mushrooms
100g enoki mushrooms
150g oyster mushrooms
150g fresh shiitake mushrooms (or soaked dried shiitake)
2 spring onions
1 tablespoon vegetable oil

The Seasoning
2 tablespoons Japanese soy sauce
2 tablespoons sake
2 tablespoons mirin
1 teaspoon soft brown sugar
1 teaspoon salt

PREPARATION

1. Wash the Japanese rice 6–7 times until the water runs clear, then soak it in fresh water for 20 minutes before draining.
2. Add the rice and measured water to a rice cooker or heavy saucepan.
3. Slice the shiitake mushrooms in half, trim the enoki, separate the shimeji and tear the oyster mushrooms into bite-sized pieces. Roughly chop most of the spring onions, reserving a little for garnish.

COOKING

1. Heat the vegetable oil in a wok over a high heat.
2. Sear each variety of mushroom in batches until lightly browned to concentrate their flavour.
3. Return all the mushrooms to the wok, toss together with the chopped spring onions, then transfer everything onto the rice.
4. Mix together the Japanese soy sauce, sake, mirin, brown sugar and salt.
5. Pour the seasoning evenly over the rice and mushrooms.
6. Cook the rice using the normal rice cooker setting, or cover and cook gently on the hob until the rice is tender and the liquid has been absorbed.
7. Leave the rice to rest for 5–10 minutes before opening the lid.
8. Gently fold the mushrooms through the rice until evenly combined.
9. Garnish with the reserved spring onions and serve immediately.

School of Wok Tips

• Washing and soaking the rice produces a fluffier texture and more even cooking.
• Searing the mushrooms first concentrates their flavour before they steam with the rice.
• Cooking the mushrooms in batches helps them brown rather than steam.
• You may find a lightly crisp layer of rice at the bottom of the pot—this is delicious and similar to clay pot rice.

FAQs

Can I skip frying the mushrooms?
Yes, traditionally everything can be cooked together, but searing the mushrooms first gives a deeper, richer flavour.

Can I use dried mushrooms?
Yes, dried shiitake mushrooms work particularly well. Soak them first and use them as you would fresh mushrooms.

Can I cook this without a rice cooker?
Absolutely. A saucepan with a tight-fitting lid works just as well; simply cook the rice as you normally would until all the liquid has been absorbed.