Takikomigohan is a rice dish, cooked with seasoned dashi stock with vegetables, mushrooms, chicken or other ingredients. ‘Kinoko (Mushrooms)’ Takikomigohan is one of my favourite. In Autumn in Japan, so many different types of mushrooms are available. The famous ‘Matsutake’ is too expensive for many of us these days, but there are plenty of cheap and delicious mushrooms. Whatever mushrooms available can be used for this dish.
2 cups (*180ml cup) Short Grain Rice
200g Asian Mushrooms
*Shiitake, Shimeji, Maitake, Oyster Mushrooms, King Brown, Black Fungus, etc.
1 small piece Ginger *finely sliced to thin strips
1 tablespoon Soy Sauce
1 tablespoon Sake
400ml Dashi Stock *OR 400ml Water and 1/2 teaspoon Dashi Powder
1 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 teaspoon Salt *reduce the amount if the stock is salty
1 teaspoon Sesame Oil
1 Spring Onion *finely chopped
- Slice or tear mushrooms into smaller pieces. Slice Ginger finely into thin strips. Combine mushrooms and sliced Ginger, add Soy Sauce and Sake, 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 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. 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 and serve.