Recipe by: Nobuko Crawford

Source: Rika Yukimasa’s cook book ” Yappari Washoku”


  • 2-3 cups fresh Japanese mushrooms
    • Enoki
    • Shimeji
    • Shitake
    • etc
  • 4-5 dried Shitake mushrooms
  • 3 cups Japanese rice
  • 1 sachet Dashi powder, see photo in attached PDF file
  • 3 Tbsp Sake
  • 1 tsp salt
  • 1 tsp Japanese light soy sauce (Usukuchi-syouyu
  • Handful of chopped coriander or spring onion/scallions for garnish


  • Soak the dried Shitake mushrooms in water until soft (at least 30 mins). Do not discard the water.
  • Wash the rice, changing the water 3-4 times until the water becomes clear.
  • Put the rice in the pot and add 3 cups of water, including the water used for soaking the dried mushrooms.
  • Add the Dashi powder, Sake, salt, light soy sauce, and all the mushrooms (rehydrated dried Shitake mushrooms and fresh) in the pot.
  • Start heating until it boils then lower the heat.
  • Cover with a lid tightly then leave for 15 mins to cook.
  • In the last min, turn up to high heat so the excess water will evaporate.
  • Mix the rice and the mushrooms gently and transfer to a serving bowl.
  • Garnish with a green leaf such as chopped coriander or negi.

Download PDF here: Japanese Kinoko Takikomi Gohan (Mushroom Rice) Nobuko Crawford