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. 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.


4 Servings


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
1/4 teaspoon Salt
1 teaspoon Sesame Oil
1 Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain.
  2. Slice Ginger into fine strips. Combine the drained Mushrooms and Ginger in a bowl, add Soy Sauce and Mirin, mix well, and set aside.
  3. 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.
  4. 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, Salt and Sesame Oil, and gently stir.
  5. Spread the Mushroom mixture over the rice and liquid evenly. Press ‘COOK’ button to start cooking.
  6. When the rice is cooked, let it steamed for 10 minutes, then mix gently. Sprinkle some chopped Spring Onion and Toasted Sesame Seeds on top and serve.