Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Takikomi Gohan (Mixed Rice)
Rice steamed together with mushrooms and vegetables in seasoned dashi so every grain drinks up the savory broth — autumn in a pot.
Source
Recipe by Japanese home kitchens · 🏠 Home cook
Japanese home-style / 日本の家庭料理 — Takikomi gohan, rice cooked together with seasonings and other ingredients, has roots in the Nara period, when scarce rice was stretched with vegetables and grains. Today it is a beloved seasonal home dish, especially in autumn with mushrooms.
Watch it being made · 3 videos
⏱ 55 min🍽 4 servings🔥 320 kcal🇯🇵 Japan
VeganVegetarianDairy-freeNut-free
Steps
Rinse the rice until the water runs clear, then drain it well and let it sit briefly.
Stir the soy, mirin, sake and salt into the dashi, then pour it over the drained rice in a pot.
Level the rice, then lay the mushrooms, carrot and tofu strips evenly over the top without stirring them in.
Cover and bring to a boil, then drop to low heat and cook until the liquid is absorbed and the rice is tender.
Turn off the heat and let it steam, still covered, for ten minutes to finish cooking gently.
Fluff from the bottom to fold the toppings through, and finish with a scatter of mitsuba.
💡 Tips
- Draining the rice well keeps the seasoned dashi from making it mushy.
- Don't stir the toppings into the raw rice — laying them on top gives even, fluffy grains.
- Using kombu-shiitake dashi keeps it vegan; chicken or clams make a heartier version.
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