I am feeling lucky to have good access to a larger variety of Asian mushrooms in Melbourne these days. Today I cooked another Mazegohan, a dish of cooked rice mixed with separately cooked & seasoned other ingredients, with plenty of mushrooms. If you like my ‘Asian Mushroom Takikomigohan’, you will certainly enjoy this ‘Asian Mushroom Mazegohan’.


4 Servings


2 cups (*180ml cup) Short Grain Rice
2 Eggs *lightly whisked with 1 pinch Salt
Oil for cooking
300g Asian Mushrooms
*Shiitake, Shimeji, Oyster Mushrooms, King Brown, Maitake, Black Fungus Mushrooms, etc.
1 to 2 teaspoons Sesame Oil OR Oil of your choice
1 pinch Salt
1 tablespoon Sake *optional
1 to 2 Spring Onions *finely chopped, save some for topping
Toasted Sesame Seeds

1 small piece Ginger *grated
2 tablespoons Soy Sauce
1 tablespoons Mirin
1/4 teaspoon Dashi Powder *optional

  1. Wash Rice then cook as normal.
  2. Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
  3. Combine all the sauce ingredients in a small bowl. Cut or tear mushrooms into smaller pieces. Heat Sesame Oil in a frying pan, cook mushrooms. Add 1-2 tablespoons Sake and that will help steam-cook the mushrooms and add extra Umami.
  4. When the mushrooms are cooked, add the sauce and cook for 1 minute to combine. Add the mixture to the cooked rice and mix. Add the egg and chopped Spring Onion as well. Mix well to combine.
  5. Place some chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.