Vermicular | Sweet Chestnut and Mushroom Rice

Sweet Chestnut and Mushroom Rice

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[3.0] 60 min


2 rice cups (360 ml) plain white rice, rinsed
360 ml water
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 teaspoon sesame oil

15–20 (150 g) sugar-roasted chestnuts, shelled
2 (100 g total) eryngii (king oyster) mushrooms, cut into bite-sized pieces
4 (80 g total) shiitake mushrooms, stemmed and sliced
(Additional Ingredients = 330 g total)

  1. Add rinsed rice into the pot after thoroughly draining. Add in water, salt, black pepper, and sesame oil and stir once. Place chestnuts and mushrooms on top of rice.

  2. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.

  3. Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.

  • Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

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