Japanese mushroom, chestnut and pumpkin pilaf

Japanese mushroom, chestnut and pumpkin pilaf

  • serves 2
  • A little effort

If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets.



  • dried shiitake mushrooms 6, cube or concentrate
  • fresh shiitake mushrooms 6
  • mirin, sake or dry sherry 2 tbsp
  • soy sauce 1 tbsp
  • rice 100g, rinsed
  • pumpkin 150g, cut into chunks
  • sesame seeds 1 tbsp, toasted
  • chestnuts 200g pack, cooked and peeled


  • Step 1

    Put the rice, pumpkin, chestnuts, soy sauce and mirin in a small casserole with a lid, lay the mushrooms on the surface stalk-side down.

  • Step 2

    Pour the chicken stock over the rice to cover it by about ½ cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.

    Sprinkle with sesame seeds before serving.