This Vegan Takikomi Gohan is a Japanese combined rice dish seasoned with the normal flavours of kombu dashi, soy sauce, mushrooms, greens and tofu. A fast rice cooker recipe thats good for a comforting weeknight meal.
Hey everybody! I’m presently in Japan proper now with my boyfriend and have been having fun with each second of it. Tokyo is such a wonderful metropolis stuffed with nice folks, locations, and naturally, meals! Though many dishes in Japan seem like vegan friednly, there’s one ingredient that’s nearly in each single dish right here and that’s: dashi, which is a each/inventory made out of fish. It makes consuming meals in Japan rather more tough which is why I are likely to make numerous meals at residence. One in all my favorite Japanese dishes rising up was Takikomi Gohan, so I believed it could be a brilliant applicable time to share this tremendous simple & fast rice cooker recipe!
What’s Takikomi Gohan?
Takikomi Gohan is Japanese combined rice, seasoned with dashi, mirin, sake and soy sauce. As effectively, greens and a few proteins get combined in and cooked collectively which brings out further flavours. There’s a vegan possibility for dashi which will be made out of both kombu of shiitake. I personally use kombu dashi for this dish as a result of the shiitake used on this recipe provides its personal distinctive flavours.
Takikomi Gohan is sort of customizable so long as you retain the ratio of the rice to the remainder substances round 7:3. The most typical substances utilized in Takikomi Gohan are hijiki, aburaage, konnyaku, bamboo, gobo, lotus root, bamboo, carrots and a few form of protein. As a result of we’re making a vegan possibility, I neglected the meat. I like the simplicity of this dish and the truth that it tastes scrumptious recent out of the rice cooker or chilly in a bento field.
The very best half about Takikomi Gohan is the very backside the place the rice will get crispy and caramelized from the seasonings, YUM!
I hope you do that Vegan Takikomi Gohan and find it irresistible as a lot as I do! It’s:
- full of umami flavours
- really easy to make
- all cooked within the rice cooker
- & a rattling tasty easy meal!
Ideas and Tips to creating Vegan Takikomi Gohan
- Soaking the rice: Though you technically can simply rinse the rice and put together it for cooking instantly, soaking the rice beforehand will assist the rice soak up extra of the flavours and yield higher texture.
- Draining extra liquid: your rice in a strainer for no less than 10 minutes to make sure no extra liquid is added, this prevents mushy and fewer flavourful rice. As effectively, pressure the surplus water out of the the hijiki and bamboo.
- Ratios: Preserve the ratio of rice to the remainder of the substances comparatively 70% rice to 30% different substances when cooked. Too many further substances will soak up the liquid and the rice is not going to totally cook dinner.
- Vegetable add ins & substitutions: You should utilize any greens you have got readily available however keep away from greens like eggplant and leafy greens as it’ll trigger the rice to turn into mushy or the greens to be overcooked.
- DO NOT combine the rice with the opposite substances: The rice must be on the very backside when cooked, adopted with the toughest substances to the softest substances. This ensures the rice is cooked correctly. Solely as soon as the rice is cooked ought to it’s combined.
- Left overs: will be saved within the fridge for as much as 3 days and within the freezer for no less than 1 month. Left overs can be utilized to place into bentos and make onigiri!
In the event you recreate these Vegan Takikomi Gohan please share it and let me know what you suppose by tagging me on Instagram @Okonomikitchen, I like seeing your entire tasty recreations!
Description
This Vegan Takikomi Gohan is a Japanese combined rice dish seasoned with the normal flavours of kombu dashi, soy sauce, mushrooms, greens and tofu. A fast rice cooker recipe thats good for a comforting weeknight meal.
- 2 rice cooker cups (300g) quick grain Japanese rice (or 1 1/2 common cups)
- 3 shiitake mushrooms (11g), rehydrated
- hijiki (5g), rehydrated
- bamboo (100g)
- 1 small carrot (60g)
- 1 aburaage pouch (17g)
- 1–2 items of kombu
- 1 kombu dashi packet (5g)*
- 2 tbsp soy sauce
- 2 tbsp mirin**
- 1 tbsp sake***
- Measure, rinse and soak the rice for half-hour. Rinse and soak dried shiitake mushrooms in boiling water (atlast 5 minutes). Rinse and soak hijjiki for five minutes.
- Within the meantime, chop your bamboo and carrots into match stick like items. Drain the surplus liquid out of the bamboo. In a small bowl add the dashi, mirin, sake and soy sauce. Drain the shiitake mushrooms and hijiki, reerving the water. Slice the shiitake mushrooms and aburaage into skinny items.
- RICE COOKER: Add the rinsed rice into the rice cooker. Combine within the soy sauce combination we made earlier and stir. Then add the remainder of the substances in layers from the toughest to softest (DO NOT combine the substances). For the substances I used, this might be the order: dried kombu items, shiitake mushrooms, bamboo, hijiki, carrots and aburaage. Add within the shiitake mushroom water. Flip in your rice cooker, the whole liquid quantity must be on the #2 line. Add extra water if wanted. Shut your rice cooker and set to combined rice setting****.
- As soon as cooked, combine the rice. You’ll discover the underside of the combined rice is caramelized and is the very best half. Serve and prime with inexperienced onions, sesame seeds and/or some thinly lower nori.
- DONABE: Add the rinsed rice into the donabe. Measure out all of the liquid substances, you want a complete of 400ml liquid. As soon as measured, add sufficient water to make up 400ml of liquid. Stir the rice. Add the substances in layers from hardest to softest. Cowl the donabe and switch warmth to medium excessive. As soon as it involves a boil, cut back warmth to low and cook dinner for 10 minutes. Flip off the warmth after which let it sit for an additional quarter-hour to complete steaming. As soon as cooked, combine the rice and add scallions if desired. Serve and revel in!
Notes
- Kombu Dashi Substitute: shiitake dashi OR vegetable broth (final possibility)
- Mirin substitute: 1 tbsp rice wine vinegar + 1 tsp water
- Sake substitute: Chinese language rice wine, Korean rice wine, dry sherry or 1/2 tbsp rice vinegar + 1/2 tbsp water
- Common rice cooker setting: I extremely suggest a meals high quality rice cooker when making an attempt to make genuine asian meals however within the case that you simply do not need a rice cooker with the combined rice setting it can be completed within the common rice cooker setting. The most important totally different between the 2 rice settings is that the combined rice setting permits for the underside of the combined rice to caramelized (that is referred to as okoge and is the BEST half). In the event you do not need a combined rice setting, you possibly can set it to the common white cooked rice setting and let it cook dinner for an additional 5-8 minutes with out mixing the rice after it’s completed.
Reserve it for later! ↓
