Fragrant mushrooms, fluffy Japanese rice and simple Japanese seasonings come together in this easy Mushroom Takikomi Gohan.
Takikomi gohan is a Japanese rice dish in which rice, vegetables and other ingredients are cooked together with dashi and seasonings such as soy sauce and mirin. In this version, dried shiitake and fresh mushrooms give the rice plenty of savoury flavour, while carrot adds a little colour and sweetness.
It is particularly lovely in autumn, when mushrooms are strongly associated with seasonal Japanese cooking, but this easy Japanese mushroom rice can be enjoyed throughout the year.
You do not need a rice cooker, either. This recipe shows you how to make takikomi gohan in a saucepan with a tightly fitting lid, making it easy to try at home.
材料
Rice
Mushrooms & Vegetables
- 10gYutaka Dried Shiitake Mushrooms
- 100gShimeji mushrooms or other fresh mushrooms
- 50gCarrot, finely sliced
Seasoning & Cooking Liquid
- 1 & 1/2 tbspYutaka Reduced Salt Soy Sauce
- 1 & 1/2 tbspYutaka Mirin
- 1 tbspYutaka Cooking Sake, optional
- Reserved shiitake soaking liquid
- Water, as required
- You will need around 400ml total cooking liquid, including the soy sauce, mirin, sake and shiitake soaking liquid.
Optional Toppings
- Spring onion
- Mitsuba
- Sesame seeds
調理手順
1. Rehydrate the shiitake mushrooms
Place the dried shiitake mushrooms in water and soak according to the packet instructions until softened.
Once soft, remove the mushrooms and gently squeeze out any excess liquid.
Keep the soaking liquid, as it will be used to cook the rice.
2. Wash and soak the rice
Place the Japanese rice in a bowl and rinse several times with cold water until the water becomes much clearer.
Cover with fresh water and leave to soak for around 30 minutes.
Drain thoroughly after soaking.
3. Prepare the mushrooms and vegetables
Thinly slice the rehydrated shiitake mushrooms.
Trim the base from the shimeji mushrooms and separate them into smaller clusters.
Finely slice the carrot.
If you are using another type of mushroom, cut it into bite-sized pieces.
4. Prepare the cooking liquid
In a measuring jug, combine:
Soy sauce
Mirin
Cooking sake, if using
Reserved shiitake soaking liquid
Then add enough water to make around 400ml of liquid in total.
This is important because the seasonings are part of the liquid used to cook the rice.
5. Add the rice to the saucepan
Transfer the drained rice to a medium saucepan with a tightly fitting lid.
Pour over the prepared cooking liquid and gently level the rice.
Place the shiitake, fresh mushrooms and carrot evenly over the top.
Do not stir the mushrooms into the rice.
6. Bring to the boil
Cover the saucepan with the lid and place it over a medium heat.
Bring the liquid to the boil.
Try not to remove the lid while the rice is cooking.
7. Cook over a low heat
As soon as the liquid reaches the boil, reduce the heat to the lowest setting.
Cook, covered, for around 12 minutes.
Avoid lifting the lid, as the trapped steam is important for cooking the rice evenly.
8. Steam the rice
After 12 minutes, turn off the heat.
Leave the saucepan covered and allow the rice to steam for another 10–15 minutes.
Do not remove the lid during this resting time.
9. Gently mix
Remove the lid and use a rice paddle or wooden spoon to gently turn the rice from the bottom.
Mix the mushrooms and vegetables evenly through the rice without crushing the grains.
Serve warm and finish with spring onion, mitsuba or sesame seeds if you like.
ポイント
Keeping the steam inside the pan is important for evenly cooked Japanese rice.
2. Do not skip the soaking time.
Soaking the rice for around 30 minutes helps the grains absorb water before cooking and gives a more even texture.
3. Keep the shiitake soaking liquid.
It adds extra mushroom flavour and works beautifully as part of the cooking liquid.
4. Measure the total liquid, not just the water.
Soy sauce, mirin and sake all count towards the cooking liquid. Aim for approximately 400ml in total for 300g of rice.
5. Do not stir before cooking.
Place the mushrooms and vegetables over the rice and leave them on top. Mix everything together only after the rice has finished cooking and steaming.
6. Keep the heat very low after boiling.
Once the pan reaches the boil, reduce it immediately. Too much heat can cause the bottom of the rice to burn before the centre has cooked.
7. Do not keep opening the lid.
It can be tempting to check the rice, but releasing steam can interfere with the cooking process.
8. Try different mushrooms.
Shiitake, shimeji and maitake all work particularly well. Combining two or three varieties adds more aroma and texture.
9. Give it an autumn twist.
Chestnuts, burdock root or other seasonal ingredients can be added for an even more autumnal takikomi gohan.
FAQ
Q.What is takikomi gohan?
A.Takikomi gohan is a Japanese rice dish made by cooking rice together with ingredients such as mushrooms, vegetables, chicken or seafood, along with dashi and seasonings such as soy sauce and mirin.
Q.Can I make takikomi gohan without a rice cooker?
A.Yes. Takikomi gohan can be made in a saucepan with a tightly fitting lid. Bring the rice and cooking liquid to the boil, reduce to a very low heat, cook covered for around 12 minutes, then switch off the heat and leave it to steam for 10–15 minutes.
Q.What mushrooms are good for takikomi gohan?
A.Shiitake, shimeji and maitake mushrooms all work particularly well. You can use one variety or combine several for more depth of flavour and texture.
