RECIPE
Takikomi Gohan is a mouthwatering combination of mushrooms and root vegetables cooked together with rice, and it makes for the perfect autumn meal.
2 cups water 10 grams dried shiitake mushrooms 310 grams Japanese short-grain rice 1 tablespoon vegetable oil 50 grams carrots 50 grams maitake mushrooms 50 grams burdock 1 sheet aburaage 1/4 cup sake 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon konbu cha Mitsuba (for garnish)
1
Rehydrate the shiitake mushrooms in water for an hour to make shiitake broth.
2
Wash the rice in a sieve until the water runs mostly clear. Then soak it in 1 3/4 cup of shiitake broth for 30 minutes.
3
Saute the veggies and mushrooms in the vegetable oil until it's about half of the original volume.
4
Season the veggies with the sake, soy sauce, sugar, and konbu cha. Continue stir-frying until there is no liquid left in the pan.
5
Spread the veggies and mushrooms on top of the soaking rice. Cover with a lid and bring to a boil. Reduce heat to low and set a timer for 12 minutes. When the timer goes off, turn off the heat and let the rice steam for another 10 minutes.
6
Mix the rice, veggies and mushrooms together and serve garnished with chopped mitsuba or scallions.