Flavorful Mushroom and Tofu Rice with Soy Sauce (Kinoko Takikomi Gohan)
Delicious Mushroom Soy Sauce Rice: A Savory and Aromatic Japanese-Style Rice Dish
This recipe features a delightful combination of two types of mushrooms, fried tofu (aburaage), and carrots, creating a visually appealing and flavorful rice dish. Once it boils, cook on low heat for 7 minutes, then let it steam for 10 minutes for a perfect finish! It’s wonderfully easy and loved by both children and adults alike. While this recipe was made using a stone pot, you can achieve delicious results with a regular rice cooker as well. Enjoy this simple yet satisfying mushroom rice!
Main Ingredients- Rice 250g
- King Oyster Mushroom 1 large (approx. 50g)
- Brown Shimeji Mushroom 50g
- Carrot 50g
- Fried Tofu (Aburaage) 2 sheets
- Dashi Pack 1
- Scallion (Green Onion) a little
Broth and Seasoning- Water (for dashi) 100ml
- Water (for cooking rice) 200ml
- Soy Sauce 22.5ml (1.5 Tbsp)
- Cooking Sake 15ml (1 Tbsp)
- Mirin 15ml (1 Tbsp)
Garnish- Salt 1-2 pinches (for adjusting flavor)
- Toasted Sesame Seeds a little
- Water (for dashi) 100ml
- Water (for cooking rice) 200ml
- Soy Sauce 22.5ml (1.5 Tbsp)
- Cooking Sake 15ml (1 Tbsp)
- Mirin 15ml (1 Tbsp)
Garnish- Salt 1-2 pinches (for adjusting flavor)
- Toasted Sesame Seeds a little
Cooking Instructions
Step 1
First, rinse the 250g of rice (about 1.5 cups) thoroughly and let it soak for 30 minutes. After soaking, drain the rice in a sieve and place it in your stone pot or rice cooker.
Step 2
Measure 100ml of water into a cup and heat it until hot, either in a microwave or by boiling. Place the dashi pack into the hot water and gently press it a few times with a spoon to release its flavor. This dashi will be mixed later in step 4.
Step 3
Dip the 2 sheets of fried tofu (aburaage) in hot water to remove excess oil, then rinse under cold water and squeeze out any remaining moisture. Cut the carrot into small cubes, about 0.5cm thick. Tear the king oyster mushrooms and brown shimeji mushrooms into bite-sized pieces by hand.
Step 4
In a bowl, combine the prepared mushrooms, carrots, and fried tofu. Add 200ml of water for the rice broth, soy sauce, cooking sake, and mirin, and mix well. When the rice is ready, drain it thoroughly in a sieve. Use this drained rice water (about 60-70ml) to mix with the other seasonings. This will be combined with the dashi later.
Step 5
Combine the seasoned liquid (200ml water + 100ml dashi from step 1 = 300ml) with the reserved rice water from step 3 (approx. 60-70ml) to make a total of 360ml-370ml of cooking liquid. If you don’t have a measuring cup, place your index finger on top of the rice; the water level should reach the first knuckle’s crease. If using a larger pot, you might need slightly less water.
Step 6
Arrange the prepared mushroom, carrot, and tofu mixture attractively over the rice in the pot. If using a stone pot, bring it to a boil over high heat. Once steam starts to rise, reduce the heat to low and cook for 7 minutes. After 7 minutes, turn off the heat and let the rice steam for 10 minutes. If using a regular rice cooker, use the standard cooking mode. After steaming, gently fluff the rice with a spatula and sprinkle with toasted sesame seeds.
Step 7
Finally, garnish with chopped scallions sprinkled on top. Your delicious mushroom and soy sauce rice is now complete!
