Go Back
–+ servings
This Takikomi Gohan, also known as Gomoku Gohan, is an easy vegan rice entre loaded with mushrooms and root veggies.
Print

Takikomi Gohan

This Takikomi Gohan, also known as Gomoku Gohan, is a mixed vegetable and mushroom rice that's like a Japanese-style pilaf. It's plant-based, making it vegan and vegetarian friendly, but it's packed with umami thanks to the addition of a few ingredients like shiitake mushrooms, konbu cha, and sake.
Course Entree
Cuisine Japanese
Keyword rice
Level Beginner
Main Ingredient Mushrooms, Rice
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 388kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 2 cups water
  • 10 grams dried shiitake mushrooms (2 large mushrooms)
  • 310 grams Japanese short-grain rice (1.5 US cups of rice or 2 rice cooker cups)
  • 1 tablespoon vegetable oil
  • 50 grams carrots (cut into thin matchsticks)
  • 50 grams maitake mushrooms (stem discarded, and caps sliced thinly)
  • 50 grams burdock (cut sasagaki - see video for technique)
  • 1 sheet aburaage (deep fried tofu sheets, chopped)
  • ¼ cup sake
  • 2 tablespoons soy sauce
  • 2 teaspoons evaporated cane sugar
  • 1 teaspoon konbu cha
  • Mitsuba (for garnish)
Grams + US Cups - US Standard

Instructions

  • Soak the 10 grams dried shiitake mushrooms in 2 cups water for at least 1 hour.
    10 grams dried shiitake mushrooms, 2 cups water
    Soaking dried shiitake mushrooms in water.
  • When the mushrooms are rehydrated, squeeze any excess liquid out of them and trim off and discard the stems. Slice the caps up thinly and set the mushrooms aside and soaking liquid aside.
    10 grams dried shiitake mushrooms, 2 cups water
    Squeezing shiitake mushroom stock from rehydrated mushrooms.
  • Wash the 310 grams Japanese short-grain rice until the water runs clear. Drain it well and add it to a deep, heavy-bottomed pot such as a Dutch oven.
    310 grams Japanese short-grain rice
  • Measure 1 ¾ cups of the shiitake stock into the pot with the rice. Let it soak for at least 30 minutes.
    2 cups water, 310 grams Japanese short-grain rice, 10 grams dried shiitake mushrooms
    Soaking rice in shiitake stock.
  • In a frying pan over medium-high heat, add the 1 tablespoon vegetable oil, along with the shiitake, 50 grams carrots, 50 grams maitake mushrooms, 50 grams burdock, and 1 sheet aburaage. Stir-fry until the ingredients have halved in volume.
    10 grams dried shiitake mushrooms, 1 tablespoon vegetable oil, 50 grams carrots, 50 grams maitake mushrooms, 50 grams burdock, 1 sheet aburaage
    Sauteing a mixture of root vegetables and mushrooms for cooking with Takikomi Gohan.
  • Add the ¼ cup sake, 2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar, and 1 teaspoon konbu cha, and continue stir-frying until most of the liquid has evaporated from the pan.
    ¼ cup sake, 2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar, 1 teaspoon konbu cha
  • Dump the veggie and mushroom mixture over the rice, cover the pot with a lid, and bring the pot to a boil over high heat.
    Takikomi gohan after being steamed.
  • When you see steam escaping from the lid, turn down the heat to low and set a timer for 12 minutes.
  • When the timer goes off, turn off the heat, and let the pot rest undisturbed for another 10 minutes to allow the rice to steam.
  • When the timer is up, open the lid and fold the Takikomi Gohan together with the mushrooms and vegetables.
    Mix the mushrooms and veggies into the rice.
  • Garnish with Mitsuba, scallions, or sesame seeds and serve.
    Mitsuba

Video

Nutrition

Calories: 388kcal | Carbohydrates: 75g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 529mg | Potassium: 271mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2095IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg