Takikomi Gohan (Japanese Mixed Rice)

🧂 Ingredients

• 2 cups Japanese short-grain rice(Rinse until water runs clear.)
• 2 cups Dashi stock(Can be made from dashi powder or instant dashi granules.)
• 4 medium Dried shiitake mushrooms(Rehydrate in warm water for at least 20 minutes, reserve soaking liquid.)
• 1/2 medium Carrot(Peeled.)
• 1/4 root Gobo (burdock root)(Scrubbed clean, or peeled if preferred. Soak in water with a splash of vinegar to prevent browning.)
• 2 tbsp Soy sauce(Use Japanese soy sauce for best flavor.)
• 2 tbsp Sake(Japanese rice wine.)
• 1 tbsp Mirin(Optional, for added sweetness and gloss.)
• 1/4 tsp Salt(Or to taste, adjust based on dashi and soy sauce saltiness.)

👨‍🍳 Instructions

1. 1

   Rinse the Japanese rice under cold running water until the water runs clear. Drain well and let it sit in the colander for at least 30 minutes to absorb excess moisture. This helps the rice cook evenly.

   ⏱️ 30 minutes
2. 2

   While the rice is soaking, prepare the vegetables. Rehydrate the dried shiitake mushrooms in warm water for about 20-30 minutes, or until softened. Reserve the soaking liquid. Once softened, remove the stems (they can be tough) and thinly slice the mushroom caps. Finely dice the carrot. Peel the burdock root (or scrub well) and julienne it into thin matchsticks; if using, soak the julienned burdock in a bowl of water with a splash of vinegar for about 10 minutes to prevent browning, then drain well.

   ⏱️ 15 minutes
3. 3

   In a bowl or directly in your cooking pot (if using a rice cooker), combine the soaked and drained rice with the dashi stock. Add the sliced shiitake mushrooms, diced carrot, and julienned burdock root. Pour in the soy sauce, sake, and mirin (if using). Add the salt. If you reserved the shiitake soaking liquid, you can strain it and add it to the pot, topping up with water or more dashi to reach the total liquid volume.

   ⏱️ 5 minutes
4. 4

   Stir the ingredients gently to distribute them evenly. Ensure the liquid level is appropriate for the amount of rice (usually a 1:1 to 1:1.2 ratio of rice to liquid, depending on your rice and cooker). Close the lid of your rice cooker and select the standard cooking mode. If using a pot on the stovetop, bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking.

   ⏱️ 20-25 minutes
5. 5

   Once the cooking cycle is complete (for rice cooker) or the liquid is absorbed (for pot), let the rice rest, covered and undisturbed, for at least 10-15 minutes. This allows the steam to redistribute, ensuring fluffy, perfectly cooked rice. Gently fluff the rice with a rice paddle or fork before serving, distributing the vegetables evenly throughout.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓For a richer flavor, use some of the strained shiitake mushroom soaking liquid as part of the cooking liquid.
• ✓Don't stir the rice while it's cooking, as this can release starches and make the rice gummy.
• ✓Feel free to add other seasonal vegetables like edamame, snap peas, or thinly sliced lotus root.
• ✓Garnish with thinly sliced scallions or toasted sesame seeds for extra flavor and visual appeal.

🔄 Variations

• Add cooked chicken thigh pieces or shrimp for a heartier meal.
• Include cooked chestnuts or bamboo shoots for a classic autumn variation.
• Incorporate a pinch of sansho pepper for a subtle citrusy heat.

🥗 Nutrition

Per serving