How To Make Takikomi Gohan (Japanese Pilaf)

By No Recipes · 90 min

Ingredients

Instructions

1. Soak the dried shiitake in 2 cups of water for at least 1 hour. Squeeze out excess liquid, discard the stems, slice the caps thinly and keep both the mushrooms and the soaking liquid.
2. Wash the 310 g short-grain rice until the water runs clear, drain well and put it in a heavy-bottomed pot. Add 1 3/4 cups of the shiitake stock and soak for at least 30 minutes.
3. Stir-fry the sliced shiitake, 50 g carrots, 50 g maitake, 50 g burdock and 1 sheet aburaage in 1 tablespoon vegetable oil over medium-high heat until the ingredients have halved in volume.
4. Add 1/4 cup sake, 2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar and 1 teaspoon konbu cha. Keep stir-frying until most of the liquid has evaporated.
5. Spread the vegetable mixture over the rice, cover and bring to a boil over high heat.
6. When steam escapes from the lid, reduce to low and cook for 12 minutes.
7. Turn off the heat and let the pot rest, covered and undisturbed, for 10 minutes.
8. Open the lid, fold the rice together with the mushrooms and vegetables, and garnish with mitsuba, scallions or sesame seeds.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

RiceCarrotMushroomShiitake mushroomMaitake mushroom