Mushroom, Carrot, and Tofu Rice

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Mushroom, Carrot, and Tofu Rice

Mushroom, Carrot, and Tofu RiceThis quick and easy rice dish combines three types of mushroom with carrot, tofu, and the delicate flavours of sake, mirin, and dashi. The recipe below serves four.


  • 2 cups washed rice
  • 50g bunashimeji mushrooms, cut into 2cm pieces
  • 50g enoki mushrooms, cut into 2cm pieces
  • 50g maitake mushrooms, cut into small cubes
  • 100g carrots, cut into quarters
  • 100g soft tofu, cubed
  • 1.5tbsp organic Kikkoman soy sauce
  • 1tbsp mirin
  • 2tbsp sake
  • 1tsp dashi powder


  • Place two cups of washed rice into a standard fuzzy-logic rice cooker.
  • Add soy sauce, mirin, sake, and dashi powder and add purified spring water to slightly below the 2 cup mark. Mix thoroughly.
  • Combine mushroom pieces, carrot quarters, and tofu cubes, and then add on top of the rice. Spread to evenly distribute, but do not mix.
  • Cook using settings for standard white rice. This will generally take about 40-60 minutes.
  • Mix thoroughly, allow to rest for approximately 10 minutes, and serve.

The Author

Alex Warofka works at the intersection of human rights and technology, with a focus on content regulation and the role of social media in conflict. He is currently Product Policy Manager for Human Rights at Facebook.

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