My family’s favourite ‘Asian Mushroom Takikomigohan’ can be even tastier and more nutritious with Abura-age (Fried Thin Tofu). If you are Vegan, use plant-based stock such as Shiitake Dashi OR Kombu (Kelp) Dashi. This rice and a refreshing salad would make me a perfect meal.
2 cups (*180ml cup) Short Grain Rice
200g Asian Mushrooms
*Shiitake, Shimeji, Maitake, Oyster Mushrooms, King Brown, Black Fungus, etc.
1 small piece Ginger *sliced into fine strips
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine)
400ml Dashi Stock *OR 400ml Water and 1/2 teaspoon Dashi Powder
*Note: If you are Vegan, use Shiitake Dashi OR Kombu (Kelp) Dashi
1 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 teaspoon Salt *reduce the amount if the stock is salty
1 teaspoon Sesame Oil
1 to 2 sheets Abura-age (Fried Thin Tofu) *cut into small pieces
1 Spring Onion *finely chopped
Toasted Nori *optional
Toasted Sesame Seeds *optional
- Slice or tear Mushrooms into smaller pieces. Slice Ginger into fine strips. Combine Mushrooms and sliced Ginger, add Soy Sauce and Sake (Rice Wine), 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 rice cooker’s inner pot. Add Dashi Stock (OR Water and Dashi Powder) up to the 2-cups-marking. Add Soy Sauce, Mirin, Salt and Sesame Oil, and lightly mix.
- Spread the Mushroom mixture over the rice, spread Abura-age (Fried Thin Tofu), then press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle chopped Spring Onion or mix it with rice. Place some Toasted Nori and Sesame Seeds on top, and enjoy.