"Savor the taste of autumn with this comforting mushroom rice, infused with umami and earthy flavors. With a blend of various mushrooms, the dish offers a delightful mix of textures and aromas, creating a satisfying and heartwarming meal."
If unavailable, use a concentrated dashi stock, but reduce the amount of soy sauce accordingly.
Use short-grain rice for best results. Long-grain rice will not have the correct texture.
Optional. Enhances the umami flavor.
For adjusting the flavor after cooking.
Toast 6g of Katsuobushi (dried bonito flakes) in a microwave for about 50 seconds at around 50°C (122°F) to remove moisture.
Heating the katsuobushi releases aromatic compounds, intensifying its savory flavor.
Katsuobushi: Dried, fermented, and smoked skipjack tuna. It is shaved into thin flakes and used as a base for many Japanese soups and sauces, providing a distinct umami flavor.
Prepare the Shimeji mushrooms by cutting off the base. If they are small, simply break them apart.
Tear the Maitake mushrooms into smaller, manageable pieces.
Trim the ends of the Shiitake mushrooms. If using small shiitake, slice them thinly; otherwise, cut into larger pieces.
Shiitake mushrooms are rich in guanylic acid, an amino acid, which contributes to the umami flavor.
Slice the Eringi mushrooms thinly. Slicing helps them mimic the texture of meat when cooked.
Crumble the toasted Katsuobushi into smaller pieces.
Breaking it up prevents large flakes from sticking in your teeth, and helps it dissolve more evenly into the rice.
Wash 2合 of rice. Rinse once thoroughly, then drain.
Modern rice milling techniques have improved, so excessive washing is no longer necessary.
In the rice cooker, add 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin, and 1 1/2 tbsp sake.
Mirin: A sweet rice wine used in Japanese cooking, adding a subtle sweetness and a glaze to the dish.
Add the crumbled katsuobushi to the rice cooker.
Add 8 shakes of Ajinomoto (MSG).
The glutamic acids in MSG combine with the inosinic acid in katsuobushi, creating a synergistic umami effect, enriching the overall flavor.
Add water to the rice cooker up to the indicated line for 2合 of rice. Stir gently to combine.
In a separate pan, heat 1 tbsp of olive oil over high heat.
Add all the prepared mushrooms to the pan and sauté over high heat.
Sautéing concentrates their flavors through the Maillard reaction.
Add 1/2 tsp of salt to the mushrooms. Continue to sauté until the mushrooms develop a nice browning.
Adding salt helps draw out moisture to allow for better browning.
Continue sautéing the mushrooms until their volume reduces significantly and they have a nice color.
Transfer the sautéed mushrooms into the rice cooker on top of the rice and water mixture.
Start the rice cooker and cook for about 50 minutes.
After the rice is cooked, taste it. If serving as a main dish, add a pinch of salt to enhance the flavor.
Serve the mushroom rice hot, garnished with your favorite toppings (optional).