Go Back Email Link
–+ servings
One Pot Mushroom Rice Cooker Meal with Spicy Miso Sauce

One Pot Mushroom Rice with Spicy Miso Sauce

5 from 11 votes
I love rice cooker meals because they require minimal preparation and clean-up. This is an incredibly easy One Pot Mushroom Rice with a delicious Spicy Miso Sauce! Your choice of short or long grain rice cooked with fresh mushrooms in a cooker. The mushroom rice is finished with a miso-based sauce that’s a perfect balance of savory, spicy, sweet, and umami.
Print Recipe Pin this Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian, East Asian, Fusion, Japanese
Servings 3 servings
Calories 381 kcal

Ingredients
 
 

Mushroom Pot Rice

  • 1 cup medium grain or short grain rice (210 g)
  • 1/2 lb sliced mushrooms of choice , I used a mix of shiitake and shimeji mushrooms
  • 1 tsp sugar
  • 1 tsp dark soy sauce
  • 1 tsp soy sauce , optional (see notes)
  • 1 tbsp sake or mirin (see notes)
  • 1 cup vegan dashi (see notes)
  • 1 scallion white parts only (chopped)

Spicy Miso Sauce

To Serve

  • Green part of scallions chopped

Instructions
 

  • Prepare the rice: Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
  • Slice or break apart the mushrooms.
  • In the rice cooker pot, add the rice, dashi, soy sauce, sugar (if using), sake or mirin, and white part of scallions. Mix well.
  • Place the mushrooms on the rice. Cover your rice cooker and set to cook. If you don't have a rice cooker, see the notes below.

PREPARE THE SAUCE

  • While the rice is cooking, mix the sauce ingredients together. Feel free to adjust to your taste.

SERVE AND ENJOY

  • Once the rice is cooked, pour the sauce. Mix everything together.
  • Feel free to season with more soy sauce to taste, if needed. Serve your rice with chopped green onions. Enjoy!

Notes

SOY SAUCE AND BROTH/VEGAN DASHI

  • If you’re using broth or veg stock that’s heavily seasoned, you can skip the soy sauce first and just add soy sauce into the rice after cooking and mixing the spicy miso sauce, if you feel it needs extra seasoning.
 

SAKE / MIRIN

  • If using mirin, you can skip the sugar since mirin has higher sugar content.

 

MISO PASTE

  • White miso paste has sweeter notes and is milder than more fermented miso paste like red miso paste. If using red miso paste, you can start with 1 tbsp for the sauce and adjust accordingly.
 

NO RICE COOKER?

  • You can use a regular pot with a lid and cook this on a stovetop. If using a regular pot, I recommend to lightly oil the surface of the pot to prevent the rice from sticking.
  • Cook the rice and cover the pot with all the seasonings and mushrooms over low heat for 25-30 minutes over low heat or until the rice is cooker through. Keep an eye out on the rice to prevent from burning.
  • If the liquid has evaporated and the rice is still not cooked, you can add 1-2 tbsp more water as needed.
 

NUTRITIONAL INFO

Serving: 1serving | Calories: 381kcal | Carbohydrates: 63g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 818mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)