Japanese-style mushroom pilaf

Japanese-style mushroom pilaf

Kinoko takikomi gohan

By
From
JapanEasy
Serves
2 as a main, 4 as a side
Photographer
Laura Edwards

This one-pot Japanese pilaf-type dish, called takikomi gohan, is excellent as a side, but it can be a meal on its own as well. Comfort food at its umami-dense best.

Not difficult. At all. It’s even easy to wash up after.

Ingredients

Quantity Ingredient
300g rice, washed
350ml dashi
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
small piece kombu, rinsed under cold water to soften
1/2 carrot, peeled and cut into thin batons
1 turnip, peeled and diced
200g mushrooms, thinly sliced, see note
toasted sesame seeds, to garnish

Method

  1. Place the rice in a saucepan with a snug-fitting lid and add the dashi, soy sauce, mirin and sake. Place the kombu on top of the rice, followed by the prepared vegetables. Set the pan over a high flame on a small burner and bring to the boil with the lid off. Place the lid on the pan, reduce the heat to as low as possible and steam for 15 minutes. Remove from the heat and gently fold the vegetables through the rice (discard the kombu). Serve topped with sesame seeds.

Note

  • I like a mix of shiitake, oyster, and enoki (de-stemmed if necessary)
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