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RECIPESarrowRice CookersarrowShiitake-Gohan (Shiitake Mushroom Rice)
<i>Shiitake-Gohan</i> (<i>Shiitake</i> Mushroom Rice)
  For those who like the umami-filled flavor of Shiitake mushrooms, this recipe is for you! Shiitake-gohan, similar to takikomi gohan, is rice cooked with shiitake mushroom and Japanese seasonings. Mix in stone parsley (mitsuba) and ginger for a unique twist to this simple yet flavorful dish.

<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Prepare in Advance:

  • 5 medium dried shiitake mushrooms
  • 1 cup water to soak shiitake (reserve)
  • 2 Tbsp. sake (rice wine)
  • 2 Tbsp. shoyu (soy sauce)
  • 2 Tbsp. mirin (Japanese sweet sake)

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 3 for white rice

To Prepare Separately:

  • Stone parsley to taste
  • Sliced ginger to taste

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Prepare in Advance:

  • 2-1/2 medium dried shiitake mushrooms
  • 1/2 cup water to soak shiitake (reserve)
  • 1 Tbsp. sake (rice wine)
  • 1 Tbsp. shoyu (soy sauce)
  • 1 Tbsp. mirin (Japanese sweet sake)

To Cook in the Rice Cooker:

  • 1.5 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 1.5 for white rice

To Prepare Separately:

  • Stone parsley to taste
  • Sliced ginger to taste

Soak the shiitake mushroom in water for 30 minutes to an hour to reconstitute. Reserve the stock. Slice the shiitake and cook briefly in the reserved stock, sake, shoyu and mirin.


Measure rice accurately and place in inner cooking pan. Rinse rice under water until water clears. Add the stock from step 1 and add water by filling up to the water scale marked “3” for “White Rice” for 5 and 10 cup rice cookers, and up to “1.5” for 3 cup rice cookers.


Add the cooked shiitake from step 1, and mix well. Cook the rice using the “Mixed” setting.


When rice completes cooking, open the lid and fluff the rice to loosen and serve.


Top with chopped stone parsley and sliced ginger.

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