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)
Rehydrate the shiitake mushrooms in water for an hour to make shiitake broth.
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.
Saute the veggies and mushrooms in the vegetable oil until it's about half of the original volume.
Season the veggies with the sake, soy sauce, sugar, and konbu cha. Continue stir-frying until there is no liquid left in the pan.
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.
Mix the rice, veggies and mushrooms together and serve garnished with chopped mitsuba or scallions.