One of my favourite ‘Takikomigohan’ is ‘Asian Mushroom Takikomigohan’ and I sometimes crave the dish. One day I really wanted to cook it but had no fresh Asian mushrooms. Fortunately I had a pack of Assorted Dried Mushroom Mix. Mostly Asian mushrooms but Flat Mushrooms were also included, and some were already sliced. I cooked the Takikomigohan using them and the result was great. The texture of the mushrooms was crunchy and the flavour of the rice was fantastic.
2 cups (*180ml cup) Short Grain Rice
50g Dried Mushrooms
1 small piece Ginger *finely sliced to thin strips
1 tablespoon Soy Sauce
1 tablespoon Mirin
400ml Dashi Stock *OR 400ml Water and 1/2 teaspoon Dashi Powder
1 tablespoons Soy Sauce
1/2 teaspoon Salt
1 teaspoon Sesame Oil
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Break dried mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in cold water until soft and drain.
- Slice Ginger finely into thin strips. Combine mushrooms and sliced Ginger in a bowl, add Soy Sauce and Mirin, mix well and set aside.
- 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.
- Drain the rice and place into the cooker’s inner pot. Add Dashi Stock OR Water and Dashi Powder up to the 2-cups-marking. Add Soy Sauce, Salt and Sesame Oil and lightly mix.
- Spread the mushroom mixture over the rice and liquid evenly. Then press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle some chopped Spring Onion and Toasted Sesame Seeds on top and serve.