Kinoko Gohan (Mushroom Rice)

4 cups Rice 4 cups Stock Broth
1 pack Shimeji Mushrooms 3 tbsp Soy Sauce
1 pack Shiitake Mushrooms 1 1/3 tbsp Mirin
1/4 cup Carrot Slices 2 tbsp Cooking Sake
1 can Ginkgo Nuts 1tsp Salt



  1. Wash the rice and drain in a sieve, then put in the donabe with stockbroth, leave for 30 min.
  2. Cut the stem off shiitake mushroom and slice into 6-8. Soak in Soy sauce, mirin, cooking sake and leave for 20 min.
  3. Add salt in 1., put 2. with sauce, add ginkgo nut, carrot then cover nabe with a lid.
  4. Heat over high flame. When steamed, lower the heat for 5 min.
  5. Turn off the heat and leave it steamed for 20min. Mix the rice and ingredients before serving.