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Mushroom Kamameshi Veggiekins Blog

Obachan’s Mushroom Kamameshi – Japanese Mixed Rice (vegan, gluten free, wfpb)


  • Author: Remy
  • Total Time: 40 minutes
  • Yield: 5-6 servings 1x
  • Diet: Vegan

Description

This Mushroom Kamameshi or Japanese Mixed Rice recipe is one from my Grandma! It’s comforting, hearty and easy to make. Vegan, gluten free, refined sugar free and oil free.


Ingredients

Scale
  • 2 cups kombu dashi (soak a piece of kombu in 2 cups of water overnight)
  • 1 teaspoon vegetable dashi, or vegetable bouillon
  • 2 tablespoons gluten free soy sauce, or tamari
  • 1 teaspoon sugar (I used coconut sugar)
  • 1/2 teaspoon salt
  • 2 cups Japanese short grain white rice (my grandma likes this brand, but any brand will do)
  • 23 cups mushrooms of choice (I used shimeji, oyster and enoki mushrooms)
  • 1 cup lotus root, thinly sliced
  • 1/2 cup carrot, julienned
  • 1/2 cup frozen, shelled edamame

Instructions

  1. Prepare your kombu dashi in advance by soaking a piece of kombu about the size of half of your palm in 2 cups of water overnight or for at least 3-4 hours.
  2. Begin by combining kombu dashi, vegetable dashi, soy sauce, sugar and salt in your rice cooker or Instant Pot.
  3. Next, prepare your rice by rinsing with your hands about 3-4 times in a bowl, draining the water in between rinses. If you’re using an Instant Pot, let your rinsed rice soak in water for 15-20 minutes then drain well. This step gives the rice a chance to absorb moisture, it will not cook through all the way if you skip this step as the Instant Pot cooks it a little too quickly.
  4. Add rinsed and drained rice to the rice cooker or Instant Pot along with all remaining ingredients. Give everything a gentle stir to, then cook as you normally would your rice. If using an Instant Pot, cook on high pressure for 2 minutes, let release naturally for 10 minutes, and manually release remaining pressure. Fluff rice immediately and transfer to an airtight container.

Notes

If using an Instant Pot I highly recommend considering using a non-stick pot insert. Short grain Japanese rice almost always burns at the bottom of the Instant Pot and causes the “burn” alarm to go off.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: main dishes
  • Method: instant pot, rice cooker
  • Cuisine: Japanese

Keywords: instant pot, rice cooker, japanese, asian, kamameshi, mixed rice, wfpb, oil free, vegan, gluten free, one pot