Umami-Packed Chicken & Mushroom Rice: Easy Recipe

Updated at: 21/05/2025

Craving a comforting yet flavorful meal that's both easy to make and satisfying to eat? Look no further than this delectable Chicken & Mushroom Rice recipe! This dish is a perfect weeknight dinner solution, boasting a rich, umami-packed sauce that clings beautifully to tender chicken and fluffy rice. Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity without sacrificing taste. The combination of earthy mushrooms, succulent chicken, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.

This recipe is surprisingly versatile, easily adaptable to your dietary preferences and what you have on hand. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe accessible and rewarding. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step instructions and create this amazing Chicken & Mushroom Rice together!

Tools Needed

Ingredients

Step-by-Step Instructions

Step 1. Prepare Ingredients

  • Wash the rice and soak it in water for about 30 minutes.
  • Cut the mushrooms. Remove stems from shiitake, loosen shimeji and maitake, then thinly slice.
  • Cut the chicken thigh meat into bite-sized pieces.
  • Rub in sugar, then add sake, mirin, and soy sauce. Marinate for 10 minutes.
Wash the rice and soak it in water for about 30 minutes.Cut the mushrooms. Remove stems from shiitake, loosen shimeji and maitake, then thinly slice.Cut the chicken thigh meat into bite-sized pieces.Marinate the chicken: Rub in sugar, then add sake, mirin, and soy sauce. Marinate for 10 minutes.
Prepare Ingredients
  • Discard the soaking water from the rice.
Discard the soaking water from the rice.
Prepare Ingredients

Step 2. Sauté Mushrooms and Marinate Chicken

  • Stir-fry the mushrooms in sesame oil until slightly browned. Add salted kelp in the last minute.
Stir-fry the mushrooms in sesame oil until slightly browned. Add salted kelp in the last minute.
Sauté Mushrooms and Marinate Chicken

Step 3. Cook the Rice

  • Mix the marinated chicken into the rice.
  • Add water to the rice cooker (slightly below the No. 2 mark).
  • Layer the chicken and cooled mushrooms on top of the rice.
  • Cook the rice in the rice cooker as usual.
Mix the marinated chicken into the rice.Add water to the rice cooker (slightly below the No. 2 mark).Layer the chicken and cooled mushrooms on top of the rice.Cook the rice in the rice cooker as usual.
Cook the Rice

Step 4. Serve

  • Fluff the cooked rice and serve.
Fluff the cooked rice and serve.
Serve

Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot

Tips

  • Use a variety of mushrooms for enhanced flavor.
  • Rub sugar into the chicken to tenderize it before adding other seasonings.
  • Stir-fry mushrooms thoroughly to evaporate moisture and concentrate flavor. Browning adds fragrance.
  • Add salted kelp to enhance the overall umami of the dish.

Nutrition

  • Calories: approximately 550-650
  • Fat: 20-25g
  • Carbs: 70-80g
  • Protein: 30-35g

FAQs

1. Can I use different types of mushrooms?

Absolutely! Cremini, shiitake, or even oyster mushrooms would all work wonderfully. Feel free to experiment with your favorites.

2. What if I don't have chicken broth?

You can substitute with vegetable broth or even water, but the flavor will be slightly less rich. Adding a bouillon cube can help boost the flavor.

3. Can I make this recipe ahead of time?

Yes! This recipe reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.


This Umami-Packed Chicken & Mushroom Rice recipe is a testament to how simple ingredients can create an extraordinary meal. Enjoy the satisfying flavors and comforting warmth of this dish, perfect for a weeknight dinner or a cozy weekend lunch. We hope you enjoy making – and eating – this delicious recipe as much as we do!