Japanese Mixed Rice with Simmered Shiitake

We often cook various ingredients seasoned together, but it tastes amazing when separately cooked Shiitake are mixed in here! If you eat it, everyone will understand. Very happy when only the Shiitake has a slightly different taste in the simmered dish. And it is very tasty when you use the Shiitake simmered soup for cooking rice. Please cook a lot of Shiitake Nimono.

Ingredients (4 servings)

  • 80g ( 3-4 mushrooms ) Shiitake Mushrooms and Chicken Stock Shiitake80g ( 3-4 mushrooms )
  • About 350ml Broth and water
  • 360g Rice
  • 35g Carrots
  • 1 slice Abura-age ( deep-fried tofu )
  • 80g Chicken ( left over from the stock )
  • 2/3 tsp Salt
  • 1-1/2 tsps Soy sauce
  • 1-1/2 tsps Sake
  • 1 tsp Dashi powder
  • To taste Shredded nori(seaweed)


Rinse the rice, and place it in the pot of a rice cooker. Add the required quantities of stock and water, sufficient for cooking the 360-milliliter measurement of rice. Let stand for at least 30 minutes before cooking.
Thinly slice the stewed Shiitake mushrooms and chicken. Finely chop the carrot, and cut the abura-age into one-centimeter squares. Finely chop the chicken.
Add the other ingredients and the seasoning (except for the shredded nori) to the rice cooker and stir. Cook as you normally would.
When the rice has finished cooking, mix everything and serve in bowls. Top with the shredded nori.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?


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