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A dark clay pot with cooked Japanese rice and brown mushrooms garnished with sesame seeds.

Kamameshi with Mushrooms


Kamameshi may just be the best Japanese rice you have never heard of, let alone, tasted! This is a simple rice dish that embodies the essence of Japanese comfort food. Get creative by adding your favorite protein and/or vegetables. 


  • 1 cup short-grain rice
  • 1 1/4 cups chicken or vegetable stock
  • 1/4 cup soy sauce
  • 8-ounces brown beech mushrooms, roughly chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • chopped green onion, for garnish


  1. Soak rice in water for about 15 minutes.
  2. Drain and rinse until the water runs clear. 
  3. In a pot, heat up the stock and soy sauce. Do NOT boil. 
  4. Place the iron on clay pot on the stove. Heat to medium. (Use a heat diffuser, if needed)
  5. Add the rice to the pot, along with the mushrooms.
  6. Pour in the hot stock/soy mixture. 
  7. Give just a gentle stir.
  8. Simmer for about 15 to 20 minutes, or until all of the liquid is absorbed.
  9. Garnish with a drizzle of toasted sesame oil, toasted sesame seeds and chopped green onions.
  10. ENJOY!


  • If using a traditional clay pot for cooking the rice, be sure to use a heat diffuser to ensure the pot does not overheat and crack. 
  • Soak the rice for at least 15 minutes before cooking to allow the grains to absorb moisture, ensuring even cooking and a tender texture.
  • Easily substitute short-grain rice with medium-grain rice or sushi rice.
  • Short-grain rice is available at Asian markets.
  • Alternatively use a rice cooker (see post for rice cooker instructions).
  • Replace the soy sauce with a low-sodium soy, coconut aminos or Tamari. 
  • Any variety of mushroom will work in this recipe. 
  • Add a protein or additional vegetables to your liking.
  • No need to stir as the rice is cooking (In fact, you will love the crispy bottom layer).
  • Finish with sesame oil, sesame seeds and/or green onions.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side dish, Dinner
  • Method: Easy
  • Cuisine: Japanese


  • Serving Size: 2/3 Cup

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