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.

Equipment

Kamado-san (3 rice-cup size)

Servings

4 - 6

Ingredients

  • 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

Procedure

  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.
MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
  • Recipe Search

    Generic selectors
    Exact matches only
    Search in title
    Search in content
    Search in posts
    Search in pages
    Filter by Categories
    Dry-Heat Donabe
    Donabe Type
    Classic-style Donabe
    Fukkura-san (Tagine-style Donabe)
    Ibushi Gin (Donabe Smoker)
    Kamado-san (Donabe Rice Cooker)
    Miso-shiru Nabe (Donabe for Soup & Stew)
    Mushi Nabe (Donabe Steamer)
    Toban (Donabe Skillet)
    Yaki Yaki San (Iga-yaki Grill)
    Sauce/ Condiment for Donabe Dishes
    Other Donabe
    Beyond Donabe
  • Recipes recently added

    Egg Porridge

    Tamago-Gayu

    Sesame and Saikyo Miso Hot Pot with Chicken Meatballs

    Tsukune Goma Saikyo Nabe

    Egg Drop Soba

    Kakitama Soba

    Steamed Pork and Cabbage Shabu Shabu

    Buta Cabbage Mushi Shabu Shabu

    Mixed Mushroom and Hijiki Rice

    Kinoko to Hijiki no Takikomi Gohan
  • Instagram

  • Copyright © 2022 TOIRO. All rights reserved.