Takikomi Gohan (Japanese Mixed Rice)
Takikomi gohan is Japanese mixed rice made of short-grain rice and seasonal vegetables. It is a great way to spice up a simple white rice.
Video
Ingredients
- 300 g uncooked short-grain rice
- 50 g carrot
- 2 pieces dried shiitake mushrooms
- 1-2 pieces age tofu (deep-fried tofu)
- 2 tbsp hijiki seaweed
Seasoning:
- 360 ml dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp shiitake water
- 1/2 tsp salt
Instructions
- Wash the rice in a large bowl few times (until the water is clear, not milky white) and let it soak for 20 - 30 minutes in a clean water. The rice will become fluffy and plump.
- Put shiitake mushrooms and hijiki in a separate bowls and let them soak too. You can put something on top shiitake mushrooms to keep them fully under the water. After soaking, do not throw away the shiitake water.
- Cut the carrot in half lengthwise and then again cut both halves lengthwise and then cut them into thin slices.
- Cut deep-fried tofu, shiitake mushrooms and hijiki into thin slices, too. Remove stems from shiitake mushrooms if they are too hard. Try to cut all ingredients into equally sized pieces.
- For the seasoning mix dashi stock (I dissolved 2,5 gram of dashi powder in 360 ml of water), soy sauce, mirin, shiitake water, and salt. Put all ingredients in a bowl and pour over the seasoning.
- Strain the water from the rice properly. You can also use a sieve.
- Put the rice in a rice cooker. Then gently pour over the mixture. Spread gently so it will cover the rice evenly. But do not mix it all together. When you have the rice prepared like this, cook it immediately.
- You can sprinkle the cooked rice with spring onion or parsley.