Takikomi Gohan (Mixed Rice)

Name: Takikomi Gohan (Mixed Rice)
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 380 g Short-grain rice, rinsed; 480 ml Kombu-and-shiitake dashi; 150 g Maitake or shiitake mushrooms, torn; 1/2 Carrot, cut into thin matchsticks; 1 Aburaage (fried tofu), thin strips; 2 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sake; 1/4 tsp Salt; a little Mitsuba or green onion, to finish

Rice steamed together with mushrooms and vegetables in seasoned dashi so every grain drinks up the savory broth — autumn in a pot.

Pinagmulan

Recipe ni 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.

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⏱ 55 min🍽 4 na serving🔥 320 kcal🇯🇵 Japan

VeganVegetarianWalang gatasWalang mani

Mga hakbang

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.

💡 Mga tip

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.