Rice Cooked with Mushrooms

Rice Cooked with Mushrooms

Ingredients (1 serving)

cup of rice  (100 g) 
50 g mushrooms
1/2 piece of aburaage (deep fried tofu)
130 ml of water
1 tablespoon of concentrated mentsuyu(noodle soup base)
Mitsuba (Japanese wild parsley)


1. Place the rice in a bowl, wash and rinse with water several times. Drain the excess water. Place the rice and water in the cocotte and leave to soak for 20 minutes.

2. Slice the mushrooms into appropriate sizes and slice the tofu into thin strips.

3. Add the concentrated mentsuyu to the soaked rice (from step 1) and mix well. Add the prepared ingredients from step 2 to the rice and cover with a lid.

4. Bring to a boil over medium heat, then simmer over low heat for 13 minutes. Turn off heat and allow to steam for 10 minutes.

Garnish with finely chopped mitsuba (Japanese wild parsley).



The RINGO cocotte allows you to enjoy the deliciousness of rice cooked in carbon in a small space. It produces rice with a firm and fluffy texture that is satisfyingly chewy. By heating to boiling with the lid open, it's easy to gauge the boiling point and prevent spills. The RINGO cocotte has high thermal conductivity and insulation, allowing you to cook at very low heat after boiling.

One of the appealing aspects of cooking takikomi gohan (rice cooked with various ingredients) is the creation of a flavorful, crispy rice crust that is unique to carbon cooking. It's just the right amount for one serving, and with the insulating properties of the RINGO cocotte, you can enjoy the freshly cooked, piping-hot state for a longer time, enhancing the sense of indulgence.


Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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