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Easy Shoyu Butter Corn Rice Cooker Recipe - One Pot Meal with Mushrooms and Corn

Try this easy Shoyu Butter Corn Rice Cooker recipe! A one-pot meal with mushrooms, corn, and butter, perfect for a quick and delicious dinner. Follow these simple steps!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 2 cups rice
  • 2 cups water (for the rice)
  • 2 tsp dashi powder
  • 1 tsp soy sauce
  • 1 bunch oyster mushrooms, cut
  • 1 bunch enoki mushrooms, cut
  • 1 bunch shimeji mushrooms, cut
  • 1 cup corn (canned or frozen)
  • 1 tsp butter (or a small square)
  • Sprinkle of green onions
  • 1 tsp sesame oil (optional)

Instructions
 

Step 1: Prepare the Rice

  • Wash the Rice: In a rice cooker or stove pot, add the washed rice. Wash and rinse the rice twice until the water runs clear.
  • Add Water: Add 2 cups of water to the rice.

Step 2: Add Seasoning

  • Dashi and Soy Sauce: Add 1 tsp of dashi powder and 1 tsp of soy sauce to the rice. Give it a quick stir to combine.

Step 3: Add Vegetables

  • Top with Mushrooms and Corn: Place the cut oyster, enoki, and shimeji mushrooms on top of the rice. Add 1 cup of corn.

Step 4: Cook the Rice

  • Rice Cooker Method: Turn on the rice cooker and let it cook until done.
  • Stove Pot Method: Bring the mixture to a boil on medium-high heat. Once boiling, immediately cover, reduce heat to a simmer, and cook for 15-20 minutes or until all the water is absorbed. Turn off the heat and let it sit with the lid closed for another 5 minutes.

Step 5: Finish and Serve

  • Add Butter: Add 1 tsp of butter and mix to combine.
  • Garnish: Sprinkle green onions on top and drizzle with 1 tsp of sesame oil if desired.
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