Kinoko Takikomigohan Recipe
A Forest Feast in a Bowl. Kinoko Takikomigohan, which translates to “mushroom mixed rice,” is a dish that brings the essence of the forest to the Japanese dining table. Its origins lie in the practice of foraging, a tradition as old as Japan’s mountains and woodlands themselves.
- Cuisine: Japanese
Ingredients
Units
Scale
- 2 cups brown rice, short grain
- 1 Tbsp soy sauce
- 1 Tbsp sake
- 1 tsp mirin
- 1 Tbsp shiokouji; if not using, use 2 Tbsp soy sauce
- 2 cups konbu dashi or konbu shiitake dashi (enough to fill to 2 cup line of rice maker or follow package direction for water:rice ratio)
- 1/2 cup carrots, cut into match sticks
- 1 package maitake mushrooms (about 1 cup); alternatively shiitake and or shimeji
Instructions
- Rinse the brown rice and drain thoroughly, add to your rice maker.
- Add in soy sauce, shiokouji and add dashi to the 2 cup water line.
- Last add in the vegetables. Do not stir or the rice may not cook evenly.
- Cook the rice and once done, gently fold so the vegetables get serve and enjoy!
Find it online: https://www.alldayieat.com/kinoko-takikomigohan/