Obachan’s Mushroom Kamameshi: Authentic Japanese Mixed Rice Recipe

This Mushroom Kamameshi, or Japanese mixed rice recipe, comes from my obachan (grandmother). It’s comforting, savory, and simple to prepare. The recipe is vegan, gluten-free, refined sugar–free, and made without added oil.

What Makes This Recipe Great

Kamameshi is a classic Japanese mixed rice dish cooked in a single pot with seasoned broth and vegetables, and sometimes meat. My grandmother’s version is packed with mushrooms for deep umami, plus carrots, thinly sliced lotus root, and edamame for color and texture. The rice absorbs the broth, yielding tender, flavorful grains that can be enjoyed on their own or as part of a larger meal.

This version is easiest to make in a rice cooker; short-grain white rice is traditional and a rice cooker reliably produces the right texture. An Instant Pot method is included below for those who prefer it, but I find rice cookers produce more consistent results with short-grain rice.

The recipe is naturally vegan and can be made gluten-free by using tamari or a gluten-free soy sauce. It requires just one pot, stores well in the fridge, and freezes nicely for meal prep.

Ingredient Notes

• Short-grain white rice: Japanese short-grain rice gives the best texture.
• Mushrooms: Use a mix for depth of flavor — shimeji, oyster, and enoki work well.
• Carrots: Julienned for even cooking.
• Lotus root: Thinly sliced for crunch and visual interest.
• Edamame: Shelled and frozen is convenient and adds a pop of green.
• Gluten-free soy sauce or tamari: For seasoning.
• Kombu dashi: A gentle, vegan seaweed-based broth. Prepare it in advance by soaking kombu in water.
• Vegetable dashi or vegetable bouillon: Adds extra savory depth.

Step-by-Step Instructions

1. Prepare kombu dashi by soaking a piece of kombu (about half the size of your palm) in 2 cups of water overnight or for at least 3–4 hours.
2. Combine the prepared kombu dashi, vegetable dashi (or bouillon), gluten-free soy sauce, a small amount of sugar (such as coconut sugar, if desired), and salt in your rice cooker or Instant Pot.
3. Rinse the short-grain rice: place it in a bowl and gently rinse 3–4 times with your hands, draining each time until the water runs clearer. If you plan to use an Instant Pot, soak the rinsed rice in water for 15–20 minutes and then drain well; this helps prevent the rice from undercooking in the Instant Pot.
4. Add the rinsed and drained rice to the rice cooker or Instant Pot. Add the sliced mushrooms, lotus root, julienned carrots, and edamame. Stir gently to combine, then cook using your rice cooker’s normal setting. For Instant Pot: high pressure for 2 minutes, natural release for 10 minutes, then manually release any remaining pressure. Immediately fluff the rice and transfer to an airtight container if storing.

Secrets to Success

• Follow the directions carefully if you use an Instant Pot. Short-grain rice can scorch on the bottom if steps are skipped.
• Consider a non-stick insert for the Instant Pot if you experience frequent burning; this can prevent the burn alarm and sticking. However, a rice cooker is generally the most reliable tool for short-grain rice.
• Kombu is usually available in the Asian aisle of grocery stores or at Asian markets. If you can’t find kombu, a light vegetable broth will work as an alternative.

Storage Tips

Refrigerate leftovers in an airtight container and consume within 4–5 days.

To freeze: cool the kamameshi completely, transfer to freezer-safe containers or bags, and freeze for 3–6 months. Thaw in the refrigerator before reheating.

More Favorite Recipes

Sautéed Lotus Root

Zenzai (Sweet Red Bean Soup with Mochi)

Vegan Zaru Soba

Vegan Dduk Guk (Korean Rice Cake Soup)

Healthy Mushroom Miso Ramen

If you make this kamameshi, tag me on Instagram @veggiekins so I can see your re-creations. I love reading your reviews and hearing about substitutions you try in the comments.