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Obachan's Mushroom Kamameshi Recipe (Japanese Mixed Rice)

This Mushroom Kamameshi or Japanese Mixed Rice recipe, is one from my Grandma! It's comforting, hearty, and easy to make. Your favorite Japanese comfort food made vegan, gluten-free, refined sugar-free, and oil-free.
Prep Time15 minutes
Cook Time25 minutes
Course: main dishes
Cuisine: Japanese
Keyword: kamameshi, mixed rice
Servings: 5 -6 servings
Author: Remy


  • 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
  • 2-3 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


  • 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.
  • Begin by combining kombu dashi, vegetable dashi, soy sauce, sugar and salt in your rice cooker or Instant Pot.
  • 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.
  • 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.


Secrets to Success

    • If you decide to make this kamameshi in an Instant Pot, please read the recipe directions carefully and make sure not to skip any steps! 
    • 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.
    • Kombu, or stock seaweed, can be found in the Asian section of most grocery stores and can be easily found at Asian grocery stores. As an alternative, you can opt to use a light vegetable broth.

Storage Tips

Store leftovers in an airtight container in the refrigerator and eat within 4-5 days. 
To freeze, let your kamameshi cool completely. Then, transfer to a freezer bag or freezer-safe container and freeze for up to 3-6 months.