Mushrooms cooked with rice（Takikomi Gohan）. One of the popular mixed rice dishes in Japan, shimeji gohan is made with shimeji mushrooms and chicken cooked with rice in a flavoured stock. It has great flavour and you can eat shimeji gohan by itself! Using sticky rice makes the texture of the rice so special.
The aroma of the mushrooms has permeated the entire dish, making it exceptionally delicious! [rec.
Now, let's cook the takikomi gohan.
Place the ingredients and marinade into the rice cooker.
You can cook Mushrooms cooked with rice（Takikomi Gohan） using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mushrooms cooked with rice（Takikomi Gohan）
- Prepare 360 ml of white rice.
- Prepare 380 ml of water.
- It's 1/2 bag of Shimeji mushrooms.
- Prepare 2 of shiitake mushrooms.
- You need of a.
- You need 1 tablespoon of sake.
- You need 1/2 bag of Enoki mushrooms.
- Prepare 1 tablespoon of soy sauce.
- Prepare 1 tablespoon of mirin.
- You need 1 tsp of salt.
Japanese mushroom (kinoko) rice (gohan), is also known in Japanese as either " kinoko gohan," or " kinoko no takikomi gohan." In general, takikomi gohan refers to any steamed rice dish which incorporates seasonings, vegetables, and proteins. Rinse the rice well to remove excess starch. Trim the stems off the mushrooms, removing any woody parts, and cut into thin slices. Put the rice, water, salt, soy sauce, mirin, sake and mushrooms in a pan and cover.
Mushrooms cooked with rice（Takikomi Gohan） step by step
- Wash the rice and drain for about 5 minutes. Add rice and water to the clay pot and soak for about 20 minutes..
- Shred the shiitake mushrooms. Cut the shimeji and enoki mushrooms to a width of 1.5cm..
- Add A to 1 and mix gently. Place mushrooms..
- Cover the pot and cook for 12-15 minutes on medium high heat. Cover the pot and cook for 12-15 minutes on medium high heat. After about a minute and a half after steam comes out of the lid hole, stop the fire..
- Steam for about 20 minutes..
Bring to a boil, reduce to a simmer and cook until the liquid has been absorbed and the rice is cooked. A simple Takikomi Gohan is made with white rice, carrots, burdock root (gobo), konnyaku (a wobbly jello-o like slab made of taro/yam), deep-fried tofu pouch (aburaage), and shiitake mushrooms. These are the most common ingredients that you expect to see in Takikomi Gohan. If you use kombu dashi, this dish is vegetarian and vegan. There are lots of ways to eat these treasures, but this is my favorite.
