Takikomi gohan
Rice cooked with mushrooms and carrot
炊き込みご飯: rice cooked with mushrooms, carrot, burdock and fried tofu in a kombu-shiitake broth
Takikomi gohan (炊き込みご飯) is mixed rice cooked in one pot with seasonal vegetables and a savoury broth, made in homes across Japan, especially in autumn when mushrooms and chestnuts are in season. Every grain soaks up the soy, mirin and mushroom flavour, and the bottom forms a prized toasty crust (okoge). This vegetarian version uses a kombu and shiitake dashi. Serve it with miso soup and pickles, or pack it into onigiri the next day. Chef's tip: never stir once the vegetables are on top, and don't lift the lid while it cooks. The heavy vegetables would sink and the rice cook unevenly; leaving it alone also gives you the toasty okoge crust at the bottom.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the broth
- 2 cups water
- ⅛ oz kombu (dried kelp)
For the rice
- 12 ½ oz Japanese short-grain rice
For the vegetables
- 1 carrotcut into thin matchsticks
- 3 ½ oz shimeji or chestnut mushroomstrimmed and separated or sliced
- 1 aburaage (thin fried tofu)cut into thin strips
- 1 ¾ oz burdock root (gobo) (optional)shaved thinly, optional
- 1 ¾ oz shelled edamame or peas (optional)
To serve
- 1 spring onions (optional)finely sliced
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What you'll need
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Method
0/8 doneStep 1: Soak 4 dried shiitake mushrooms and ⅛ oz kombu (dried kelp) in 2 cups water for at least 20 minutes, until the shiitake are soft. Lift them out, squeeze the shiitake back into the water, slice them thinly and discard the stems. Keep the kombu.
20 minStep 2: Meanwhile rinse 12 ½ oz Japanese short-grain rice in a bowl of cold water, swirling with your hand and pouring off the cloudy water. Repeat 3–4 times until the water is nearly clear. Drain in a sieve for 15 minutes.
Step 3: Pour boiling water over 1 aburaage (thin fried tofu) to rinse off the oil, squeeze dry and slice. If using 1 ¾ oz burdock root (gobo), soak the shavings in water for 5 minutes and drain, so they don't darken.
Step 4: Put the rice in a heavy pan with a tight lid (or a rice cooker). Stir 2 tbsp soy sauce, 2 tbsp mirin and ½ tsp salt into the soaking liquid, measure it and top up with water to 430 ml, then pour over the rice.
Step 5: Lay the kombu on top, then scatter the shiitake, 1 carrot, 3 ½ oz shimeji or chestnut mushrooms, the tofu, burdock and 1 ¾ oz shelled edamame or peas over without stirring. Stirring makes the rice cook unevenly.
Step 6: Cover and bring to the boil over a medium-high heat. Turn the heat right down and cook for 13 minutes without lifting the lid. (In a rice cooker, use the normal setting.)
15 minStep 7: Listen near the end: a faint crackle means the liquid has gone and the crust is forming. Take off the heat and leave covered for 10 minutes to steam.
10 minStep 8: Remove the kombu, then gently fold the vegetables through the rice with a paddle, scraping up any golden crust from the bottom. Serve in bowls with 1 spring onions.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 10 g
- Carbs
- 80 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does takikomi gohan take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of japanese short-grain rice?
- Any long-grain rice, same amount.
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