Cabbage Onion Genmai Takikomigohan Recipe
A Wholesome Twist on a Japanese Classic. a dish that warms the soul with its comforting flavors and homely essence. This dish, which translates to ‘mixed rice,’ has its roots deeply embedded in Japanese cuisine, often gracing the tables during family gatherings and festive occasions.
- Cuisine: Japanese
Ingredients
Units
Scale
- 2 cups brown rice, short grain
- 2 Tbsp usukuchi shouyu, light 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 Tbsp ginger, cut into matchsticks
- 1/4 head red cabbage, thinly sliced
- 1/4 onion, sliced
- 1 Tbsp sesame oil
- 1 tsp miso paste
- 1 tsp shiokoji
- Freshly cracked black pepper
Instructions
- Using a saucepan on medium heat, add sesame oil and cook the cabbage, ginger, and onion.
- After about 3 minutes, add in the miso paste, shiokoji, freshly cracked black pepper and mix thoroughly.
- Cook on medium low heat ~ 5- 7 minutes until softened.
- Rinse the brown rice and drain thoroughly, add to your rice maker.
- Add in light soy sauce and add dashi to the 2 cup water line, and add the cooked vegetables.
- Cook the rice and once done, serve and enjoy!