Happy Donabe Life

Mixed Mushroom and Hijiki Rice

Kinoko to Hijiki no Takikomi Gohan

This is one of my regular donabe rice dishes. Mixed mushrooms, hijiki, and edamame – I love the combination of these flavors when they are mixed with rice. I use kombu and shiitake mushroom dashi, so this is a vegan dish but feel free to use your choice of dashi, stock or even just water. The dish come out aromatic and so satisfying every time.

Vegan option

This is a vegan dish.


Kamado-san (3 rice-cup size)


4 - 6


  • 1 tablespoon dry hijiki seaweed
  • 2 rice-cups (360 ml) short grain rice, rinsed
  • 2 tablespoons sake
  • 2 tablespoon usukuchi shoyu (light-color soy sauce)
  • 1 1/3 cups (320 ml) dashi
  • 5 oz (150 g) your choice of mushrooms (shimeji and shiitake are used in this recipe)
  • 1/2 cup (120 ml) shelled cooked edamame


  1. Soak the hijiki in an ample amount of water in a bowl for 20 – 30 minutes. Drain and rinse the hijiki in running water. Drain again and push out excess water. Set aside.
  2. Combine the rice, sake, usukuchi shoyu, and the water in a donabe. Let the rice soak for 20 minutes.
  3. Spread the hijiki over the rice, followed by the mushrooms, in even layers.
  4. Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
  5. Turn off the heat and let it stand for 15 minutes. Quickly uncover and add the edamame and cover with lids again. Let stand for 5 more minutes.
  6. Uncover and gently fluff the contents with a rice paddle. Serve into individual bowls.

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