3/15: The Ultimate Mushroom Clay Pot Rice

Introduction

Today’s star is “Mushroom Clay Pot Rice” (Kinoko Donabe Gohan). Cooking rice in a traditional clay pot makes every single grain stand up and taste incredibly fluffy.

Mushrooms are an umami powerhouse. They are one of my favorite ingredients, but I honestly feel they are highly underestimated.

1. Prep the Mushrooms: The “No-Knife” Secret

Don’t use a knife! Tear the mushrooms (Shimeji, Maitake, Enoki) by hand. This increases the surface area and releases significantly more umami.

Heat some sesame oil in a pan and sauté the torn mushrooms over medium-low heat until they get a bit of a golden-brown sear.

2. The Golden Ratio & The Soaking Ritual

（2. 土鍋ご飯の黄金比と「吸水」の儀式）

For 3 Gō (540ml) of rice, use 600ml to 650ml of water. For 2 Gō (360ml), use 400ml to 450ml of water. （お米3合に対して水600ml〜650ml、2合の場合は水400ml〜450mlが黄金比です。）

The most important part is the “Soaking Ritual.” Let the rice soak in the water (20 mins in summer, 1 hour in winter) before cooking.

3. The Seasoning

Add Sake (1 tbsp), Shiro-dashi (2 tbsp), Miso (1 tsp), and Hondashi powder (1 tsp) to the pot before cooking.

Miso is my secret ingredient for extra depth, and the fish stock (Hondashi) creates a perfect synergy with the mushroom umami.

4. Master the Fire: Focus on Sound and Aroma

1. Boil on medium-high heat until the lid rattles. 2. Simmer on low heat for 12 minutes.

3. Turn the heat to high for just 10 seconds at the end to create “Okoge” (crispy crust). 4. Turn off the heat and steam for 10 minutes.

5. The Grand Finale: Butter & Soy Sauce Finish

After steaming, add 15g-20g of butter and 1-2 tsp of soy sauce. Don’t be shy—go bold with the flavors!

Once the butter melts and that heavenly aroma hits you… your masterpiece is ready.

Shopping Tip

If you’re in the US, search for “Banko Yaki Donabe” on Amazon. It’s durable and perfect for this recipe!