The Takikomi gohan is a Japanese rice dish flavored with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
🔺The name Takikomi Gohan literally means “cooked with rice,” as it is prepared by adding ingredients, broth, and seasonings to raw rice and cooking them together.
In contrast, “mixed rice” maze gohan (混ぜ御飯) is prepared by cooking the rice alone first, then mixing in the ingredients.
▶The dish is consumed by the Japanese during the autumn season because during this season in Japan many root vegetables (notably burdock and carrots) and mushrooms are harvested, which are the most used ingredients.
Ingredients
- 1.5 cups uruchimai rice
- 10 shiitake mushrooms
- 2 cups dashi broth
- 1.75 oz carrots
- 1.75 oz white turnip (or burdock)
- 1/2 cup sake
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- to taste sesame oil
- to taste sesame seeds
- 1 green onion
- to taste nori seaweed (in pieces)
Steps
Soak the mushrooms in hot water for about 1 hour.
Slice them and don’t discard the water.
Rinse the rice several times.
Add the rice to the mushroom water and dashi broth.
In a pan with a drizzle of oil, sauté the mushrooms, julienned carrots, turnip or burdock, sake, soy sauce, and sugar.
Add to the rice.
Bring to a boil over high heat, then lower and continue cooking for 12 minutes.
Let rest for 10 minutes.
Garnish with sesame seeds, green onion, and nori seaweed.
We can pair it with a good Sake
📍 Sake is an alcoholic beverage obtained from a fermentation process involving rice, in this case arborio, water, and koji spores.
📍Sake from the Junmai category is produced strictly without the addition of alcohol, which derives only from natural fermentation.
