Takikomi Gohan

How to make Takikomi Gohan

I stumbled upon a Japanese rice recipe on Pinterest one day and decided to make it! I love rice! Anyway it's made. in this recipe i replaced dashi flavored seasoning with vegetable broth to make this dish completely vegan! you may leave the dashi flavor if you want just add 1 tbsp of it into 2 cups of water. This is an easy rice recipe that you can easily put together in a matter of minutes.  What you'll need is: 1 1/2 cups of nishiki rice, 2 cups of vegetable broth, 1 1/2 cups of fresh Shiitaki mushrooms, 1 cup of enoki mushrooms, 1 1/2 cups of king oyster mushrooms, 1/2 cup of 1" medium sliced carrots, 1 tbsp mirin, 2 tbsp soy sauce, 1/2 tsp of salt, 2 tsp of mushroom bouillon, green onion for garnish. 

Cut the king ouster mushrooms, Shiitaki mushrooms, and carrots into thin slices.  Remove the enoki mushrooms from its stems and cut in half. 

Sautéed on high heat the carrots, and all mushrooms, stirring occasionally to avoid burning.  Sautéed until soft and remove from pan and put aside when ready to use. 

Let's prepare the Japanese rice.  Using a rice cooker, add th rice and rinse the starch out of rice 3-4 times using Luke warm water.  once cleaned, drain all the water out.  add the vegetable broth, soy sauce, mirin, salt, and the sautéed vegetables. mixed together well, and place into rice cooker.  Set mode on rice cooker until cooked.  Once rice is cook leave covered for an additional 5 minutes to release moisture.  Add the mushroom bouillon and mix together. Serve immediately using green onions to garnish. 

Ingredients:

1 1/2 cups of nishiki rice

2 cups of vegetable broth

1 1/2 cups of fresh Shiitaki mushrooms

1 cup of enoki mushrooms

1 1/2 cups of king oyster mushrooms

1/2 cup of 1" medium sliced carrots

1 tbsp mirin

2 tbsp soy sauce

1/2 tsp of salt

2 tsp of mushroom bouillon

green onion for garnish. 

Directions: 

1. Cut the king ouster mushrooms, Shiitaki mushrooms, and carrots into thin slices.  Remove the enoki mushrooms from its stems and cut in half. 

2. Sautéed on high heat the carrots, and all mushrooms, stirring occasionally to avoid burning.  Sautéed until soft and remove from pan and put aside when ready to use. 

3. Let's prepare the Japanese rice.  Using a rice cooker, add th rice and rinse the starch out of rice 3-4 times using Luke warm water.  

4. once cleaned, drain all the water out.  5. add the vegetable broth, soy sauce, mirin, salt, and the sautéed vegetables. mixed together well, and place into rice cooker.  

6. Set mode on rice cooker until cooked.  7. Once rice is cook leave covered for an additional 5 minutes to release moisture.  8. Add the mushroom bouillon and mix together. 

9. Serve immediately using green onions to garnish. 

 

Hope you enjoy this vegan recipe!