One-Pot Wonders

Shimeji Rice

January  5, 2016
2 Ratings
Photo by Mark Weinberg
  • Serves 2
Author Notes

This recipe is for a Staub rice cooker, but will work in any small cast iron enamel pot with a heavy lid. —ivan orkin

What You'll Need
  • Shimeji Rice
  • 320 grams Japanese short-grain rice
  • 280 grams water
  • 40 grams soy sauce
  • 20 grams mirin
  • 20 grams sake
  • 80 grams shimeji mushrooms, bottom sliced off and mushrooms separated
  • Garnishes
  • 3 very fresh scallions, chopped
  • 3 leaves shiso, chiffonade
  • 1 inch of ginger, peeled and cut in a fine julienne
  • Shredded nori
  • Umeboshi plums (optional)
  1. Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
  2. While the rice cooks, prepare remaining ingredients and arrange on a plate.
  3. When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.

See what other Food52ers are saying.

  • Diana Garcia
    Diana Garcia
  • Erin Hanley
    Erin Hanley
  • Chris Glenn
    Chris Glenn
  • J_Bean

6 Reviews

Chris G. February 27, 2017
These two links will help out those with the metric conversion problems!
Chris :-)
Diana G. December 31, 2016
The rice in the photos is clearly long rice, not short, I think it could affect to the cooking time...
J_Bean October 26, 2016
Nice recipe. The mirin complemented the mushrooms. Despite being an American, I was able to find the unit button on my kitchen scale.
newkiwi February 4, 2016
Linda, get yourself a kitchen scale; usually it will provide grams as well as ounces/lbs. Usually there will be a button to press to convert one way or the other. OR Google "ounces to grams" and translate the recipe yourself. Simple!
Erin H. January 7, 2016
agreed! or could you have a link that does this for all your recipes? Thanks.
linda H. January 7, 2016
Since we don't cook in grams in U.S. is it possible to translate & post this recipe again. Thank you.