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Japanese mushroom rice (kinoko takikomi gohan) with chicken, carrot, and green onion in a white bowl

Japanese Mushroom Rice with Chicken (Kinoko Takikomi Gohan)

Japanese mushroom rice made in the rice cooker: short-grain rice cooked with shimeji, maitake, carrot, fried tofu, and chicken thigh in a dashi, sake, and soy sauce broth. The classic autumn mixed rice of Japanese home cooking.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 rice-cooker cups Japanese short-grain rice 360 ml; rinsed and drained
  • 1/2 pack shimeji mushrooms about 50g
  • 1/2 pack maitake mushrooms about 50g
  • 100 g chicken thigh cut into small pieces
  • 1 sheet aburaage (fried tofu) thin strips
  • 1/4 carrot small pieces
  • 1 packet dashi packet 8g, torn open
  • 400 ml water
  • 2 tbsp sake
  • 1 tbsp soy sauce
  • green onion optional, chopped, for topping

Method
 

  1. Trim and separate the shimeji, tear the maitake, cut the carrot into small pieces and the aburaage into thin strips, and cut the chicken into small pieces. Rinse and drain the rice.
  2. Mix the water, sake, and soy sauce in a bowl. Tear open the dashi packet and add the contents. Add the mushrooms, carrot, and aburaage and let sit for 10 minutes.
  3. Put the rice in the rice cooker bowl and pour in the liquid and vegetables. Spread them evenly and lay the chicken on top without stirring.
  4. Cook on the regular white rice setting (or the takikomi / mixed rice setting).
  5. When done, fold everything together with a rice paddle. Serve topped with chopped green onion.