Mixed Rice with Mushrooms and Aburaage

Mixed Rice with Mushrooms and Aburaage

A sweetly flavored rice dish.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz.)

50 g (1.8 oz.)

1/2 slice (10 g / 0.4 oz.)

steamed rice (warm)

300 g (10.6 oz.)


1 Tbsp


  1. Remove the hard parts of the mushroom stems, cut the enoki mushrooms into 2 cm (0.8 in.) lengths and gently pull apart the base, separate the shimeji mushrooms into small bunches and thinly slice up the shiitake mushroom. Cut the aburaage in half length-wise and then slice into ultra-thin strips.
  2. Place (1) and (A) into a pot, simmer until the cooking liquids are boiled down.
  3. Quickly combine the rice and (2).

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.


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