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  • Writer's pictureMiwa


Updated: Feb 7



<Yield> 2 servings

<Prep time> 10 mins

<Cook time> 50 mins ( It varies depending on your rice cooker)


3 pieces shiitake mushrooms

½ cup shimeji mushrooms

½ cup maitake mushrooms

1 cup Japanese sushi rice (180g)

200ml water

5g / 1 tbsp butter

1 tsp mirin

1 tbsp soy sauce

½ tsp black pepper


  1. Cook rice according to the package instructions or I have a recipe here.

  2. Trim off the stem of shimeji mushrooms and shiitake mushrooms. Tear 3 kinds of mushrooms by hand (OR mince them if you don’t like the texture of mushrooms).

  3. To a pan, add 1 tbsp of oil. Cook mushrooms until nicely charred. Add in the mirin, soy sauce and butter. Cook it for 1 min.

  4. Mix together the cooked rice (step 1) and 3. Add black pepper.

<Miwa’s tips> ※Watch more on YouTube!

1. Tearing mushrooms by hand will give them a nice texture. Use any kind of mushrooms.

2. Try not to disturb mushroom for the first a couple of mins to create a nice char.

3. If it’s not savory enough, add more soy sauce or sprinkle with some salt.

<Storage time>

Keep in an air-tight container in the fridge for 2 days, in the freezer for 2 weeks.

☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

2023/6/17 MIWA

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