Kinoko Gohan

Ingredients:

  • 1 cup of quinoa 

  • 3 cups of brown rice

  • 3 cups of dashi broth 

  • 1 cup of water

  • 6 dried shiitake mushrooms

  • 2 pack of shimeji mushrooms, washed

  • 4 king oyster mushrooms, sliced into strips

  • 1 piece of kombu

  • 2 tbsp ABC sweet soy sauce

  • 2 tbsp mirin 

  • 2 tbsp sake 

  • 1 inch piece of ginger, grated 

  • Salt 

Instructions:

  1. Wipe the kombu strip with a damp paper towel. To make dashi ahead of time, boil 3 cups of water with the clean kombu strip until the water bubbles then remove kombu from the water. 

  2. Add dried shiitake mushrooms into the water and turn the heat to low for 30 minutes, allowing the water to extract the umami. Remove the mushrooms and save for later then take the water off of the heat. 

  3. Chop your mushrooms and grate the ginger. 

  4. In a rice cooker or instant pot, add quinoa, dashi water which has reduced by a cup, 1 cup of water, mirin, sake, ginger, and sweet soy sauce. Mix the ingredients together with a chopstick then place your mushrooms on top. DO NOT MIX THE MUSHROOMS IN. 

  5. Cook quinoa or rice as you normally would. Once it’s done cooking, mix everything together and top with green onions if desired. 

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