Rice Cookers Recipes

Kinoko no Tsukudani (Mushroom Rice Topping)

Tsukudani can be any ingredient simmered in sweet soy sauce. We love mushroom (kinoko) tsukudani for its extra umami that makes rice taste that much better. Any mushroom can be used instead of, or in addition to those listed in this recipe.

Ingredients (serves 4):

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 2 for “WHITE RICE”

 For Tsukudani:

  • 4 oz. shiitake mushroom
  • 4 oz. white mushroom
  • 4 oz. enoki mushroom
  • 1 Tbsp. fresh ginger, finely julienned
  • 2 tsp. sugar
  • 3-1/2 Tbsp. soy sauce
  • 1-1/2 Tbsp. mirin (Japanese sweet rice wine)
  • 2 Tbsp. water

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cook white rice, see here.


While rice is cooking, prepare the tsukudani. Trim shiitake stems and cut stems vertically into halves or quarters, depending on the thickness. Slice shiitake caps and white mushrooms into 1/4 inch thickness, and cut enoki mushroom into two inch long sections.


In a frying pan, place all mushrooms with other ingredients for tsukudani and cook over medium heat.


Stirring once in a while, cook until most liquid has been absorbed, about 10-12 minutes.


Top tsukudani over freshly cooked rice, and store remaining in the refrigerator.