Asian Mushroom Takikomi Gohan
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Asian Mushroom Takikomi Gohan

Takikomi Gohan is a rice dish, cooked with seasoned dashi stock with vegetables, mushrooms, chicken or other ingredients. ‘Kinoko (Mushrooms)’ Takikomi Gohan is one of my favourite. In Autumn in Japan, so many different types of mushrooms are available. The famous ‘Matsutake’ is too expensive for many of us these days, but there are plenty of cheap and delicious mushrooms. Whatever mushrooms available can be used for this dish.

Hiroko Liston

Ingredients

4 servings
  1. 3 cups Short Grain Rice *180ml cup
  2. 200-300 g Asian Mushrooms
  3. Note: Shiitake, Shimeji, Maitake, Oyster Mushrooms, King Brown, Black Fungus, etc
  4. 1 small piece of Ginger *finely sliced to thin strips
  5. 1 tablespoon Soy Sauce
  6. 1 tablespoon Sake
  7. 600 ml Dashi Stock *OR Water 600ml and Dashi Powder 1 teaspoon
  8. 2 tablespoons Soy Sauce
  9. 1 tablespoon Mirin
  10. 1/2 teaspoon Salt
  11. 1 teaspoon Sesame Oil
  12. 1 Spring Onion *finely chopped

Method

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    Slice or tear mushrooms into smaller pieces. Slice Ginger finely into thin strips. Combine mushrooms and sliced Ginger, add Soy Sauce and Sake, mix well and set aside.

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    Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this three or four times until water flows through clear.

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    Drain the rice and put it into the cooker’s inner pot. Add Dashi Stock or Water and Dashi Powder up to the 3-cups-marking. Add Soy Sauce, Mirin, Salt and Sesame Oil and lightly mix.

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    Spread the mushroom mixture over the rice and liquid evenly. Then press ‘COOK’ button to start cooking.

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    When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle chopped Spring Onion or mix with rice and serve.

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