Ginger Umeboshi Takikomigohan Recipe
A Tart and Flavorful Rice Dish. Ginger Umeboshi Takikomigohan is a classic Japanese rice dish where brown rice is cooked with ginger and umeboshi, creating a unique blend of tart, spicy, and umami flavors.
- Cuisine: Japanese
Ingredients
Units
Scale
- 2 cups brown rice, short grain
- 1 Tbsp shoyu (soy sauce)
- 2 cups konbu dashi or konbu shiitake dashi (enough to fill to the 2-cup line in your rice maker)
- 4–6 pieces umeboshi (2–3 Tbsp worth of the meat)
- 1-inch ginger, cut into matchsticks
Instructions
- Prepare the Rice: Rinse the brown rice and drain thoroughly. Add it to your rice maker.
- Add Ingredients: Pour in the soy sauce and dashi to reach the 2-cup water line. Add the ginger and umeboshi meat.
- Cook: Start the rice maker and let it cook according to the manufacturer’s instructions.
- Serve and Enjoy: Once done, fluff the rice and serve hot.