Description
A savory, one-pot rice cooker meal packed with sweet Chinese sausage, tender mushrooms, crisp veggies, and umami-rich soy sauce, finished with fragrant sesame oil and optional chili crisp for a spicy kick.
Ingredients
Units
Scale
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/4 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 1/4 cup soy sauce
- 2 Chinese sausages (lap cheong), thinly sliced
- 1/2 cup shimeji mushrooms, ends trimmed and separated
- 1/3 cup shelled edamame (frozen or fresh)
- 1/2 cup bean sprouts
- A drizzle of toasted sesame oil
- Optional: chili crisp for serving
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/4 cup to accommodate the soy sauce liquid.
- Pour in the soy sauce, then top with sliced Chinese sausage, shimeji mushrooms, and edamame. No need to stir.
- Start the rice cooker on your regular white rice setting.
- As soon as it finishes cooking, quickly open the lid, scatter the bean sprouts on top, and close the lid immediately to trap the steam. Let sit for 5 minutes to gently steam the sprouts.
- Drizzle with a bit of toasted sesame oil, fluff gently, and serve. Top with chili crisp for extra heat and crunch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2