Takikomi gohan
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.
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