Takikomi Gohan
Fragrant Japanese rice that slowly soaks up the flavor of kombu dashi, shiitake, carrot and golden abura-age as it cooks.
Ingredients
- Japanese short-grain rice300 g
- water700 ml
- shiitake mushrooms120 g
- carrot1 pcs
- aburaage80 g
- kombu dashi360 ml
- soy sauce3 tbsp
- mirin2 tbsp
- salt0.5 tsp
Instructions
Rinse the Japanese short-grain rice 3–4 times, cover with 300 ml water and let soak for 30 minutes; then drain in a sieve and let sit for 15 minutes to dry.
Slice the shiitake mushrooms thinly and cut the carrot into thin strips. Bring 400 ml water to a boil, blanch the abura-age for 1 minute, pat dry, and cut into thin strips.
Transfer the rice to a heavy pot with a lid, pour in 360 ml kombu dashi, add the soy sauce, mirin and salt; stir once so the seasoning is evenly distributed.
Arrange the shiitake, carrot and abura-age on top of the rice. Do not mix them into the rice before cooking.
Cover the pot, bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes without lifting the lid.
Remove the pot from the heat and let it stand, covered, for another 10 minutes so the rice finishes cooking and absorbs the remaining liquid.
Gently fluff the rice with a spatula, folding in the mushrooms, carrot and abura-age, and serve hot.
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