Takikomi Gohan (Japanese Mixed Rice Cooked with Vegetables and Dashi)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Shiitake, carrot and burdock, cut into thin matching strips, are spread over the rice and cooked in dashi seasoned with soy sauce and mirin.
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They stay on top until the rice is done. Heavy vegetables mixed down into the grains keep the liquid from circulating and leave underdone patches.
Ingredients
Instructions
- 1
Rinse 2 cups short-grain rice until the water runs mostly clear, then soak it for 20 minutes.
Drain in a sieve for about 10 minutes so excess water does not make the cooked rice heavy.
- 2
Slice 120 g shiitake mushrooms, 80 g carrot, and 60 g burdock root into thin, even strips.
Keep the thickness similar so the vegetables soften at the same pace during the rice cooker cycle.
- 3
Put the drained rice, 420 ml dashi, 2 tablespoons soy sauce, and 1 tablespoon mirin into the rice cooker pot.
Gently level only the rice and liquid so the seasoning spreads evenly.
- 4
Spread the sliced shiitake, carrot, and burdock evenly over the rice.
Do not stir them in, because keeping the toppings on top helps heat circulate through the grains and prevents clumping.
- 5
Close the rice cooker and cook on the regular rice setting.
Do not open the lid during cooking, and after the cycle finishes, wait until the strong steam settles before handling the rice.
- 6
Let the rice rest with the lid closed for 10 minutes after cooking.
Fluff from the bottom with a rice paddle, fold the toppings through gently, and serve without crushing the grains.
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