Takikomi Gohan (Japanese mixed mushroom rice)
Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!
Takikomi Gohan (Japanese mixed mushroom rice)
Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!
Open in Cookpad AppSteps
- 1
Soak dried shiitake in ¼ cup of hot water and let mushrooms rehydrate. Once rehydrated, slice shiitake and save the water
- 2
Slice abruaage into small strips
- 3
Wash rice until water runs clear and strain
- 4
Add rice to rice cooker along with remaining 1 3/4 cup water, soy sauce, mirin, sake, dashi powder, shiitake water and mix
- 5
Add sliced shiitake, aburaage and shimeji on top of rice and cook rice according to rice cooker timer
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