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Takikomi Gohan with Mushrooms (Mixed Rice)
Serves 4 (2 rice cups) · About 1 hr 30 min (30 min of this is just soaking the rice in water, and while it cooks you just wait)
Made in a rice cooker. Shimeji, enoki, shiitake and fried tofu cooked with rice in a soy sauce flavor.
① Wash the rice and soak in water→② Cut the mushrooms and fried tofu→③ Add seasonings and water→④ Add toppings and cook→⑤ Let steam and mix
What to buy
Vegetables & mushrooms
You can use maitake or king oyster mushrooms instead. Aim for about 250 g of mushrooms in total
Tofu
Seasonings & dry goods
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How to make it
1
Wash the rice, soak it in water, then drain
- Put 2 rice cups of rice in a bowl, add water, swirl it around with your hand, and pour off the cloudy water right away. Do this 3–4 times
- Soak in plenty of water for 30 min (cut the toppings during this time)
- Drain in a colander and drain the water well
How to tell it's doneThe rice has changed from see-through to whitish (a sign it has soaked up water).
Be carefulIf you put the soaked rice straight into the rice cooker with the water, there is too much water and it gets mushy. Always drain it in a colander.
2
Cut the mushrooms and fried tofu
- Do not wash the mushrooms (they get watery). If there is dirt, wipe it off with a paper towel
- Shimeji: cut off the hard clump at the bottom and pull apart into single pieces by hand
- Enoki: cut 2 cm off the hard root end, cut in half crosswise and pull apart
- Shiitake: cut off the stems and slice thinly
- Fried tofu: press between paper towels to remove oil, cut in half lengthwise, then into thin strips
How to tell it's doneThe mushrooms are pulled apart with no clumps left.
3
Rice and seasonings into the inner pot, then water
- Put the drained rice in the inner pot of the rice cooker
- Add 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin and 1 tsp dashi granules
- Then add water up to the '2' line in the inner pot, and stir once from the bottom
How to tell it's doneThe water level after adding the seasonings is exactly at the '2' line.
Be carefulIf you add water to the '2' line first and then add seasonings, there is too much liquid and the rice gets too soft. Follow the order.
4
Put the toppings on top and cook as usual
- Spread the mushrooms and fried tofu over the rice (even if piled high, they shrink when cooked)
- Do not mix (mixing tends to make it cook unevenly)
- Close the lid and cook on the regular (white rice) setting. If there is a 'mixed rice' setting, use that
How to tell it's doneThe rice cooker's 'done' sound plays.
5
Let steam 10 min and mix from the bottom
- After it finishes, wait 10 min without opening the lid
- Use a rice paddle to mix the mushrooms and rice all together with big strokes from the bottom
ReadyAll the rice is light brown and the mushrooms are evenly mixed in.
Be carefulMixed rice spoils faster than plain white rice. Keep it warm in the rice cooker only until the end of that day. Wrap leftovers in plastic wrap one serving at a time and freeze. To eat, microwave 1 bowl at 600W for 2 min–2 min 30 sec, until hot all the way to the center.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Soggy and too softThe rice was not drained enough, or you added water before the seasonings. The mushrooms also release water, so next time follow the order in step 3, and you may put the water a little below the '2' line.
It is hard or has a hard centerThe soaking time was short, or you mixed the toppings into the rice before cooking. Next time, soak 30 min, and just put the toppings on top.
The flavor is weakNext time, add 1 tsp more soy sauce. For this batch, add a pinch of salt when you eat.
The top and bottom are different colorsIt was not mixed enough in step 5. Put the rice paddle all the way to the bottom of the inner pot and turn everything over, lifting from underneath.
The bottom burnsSoy sauce and mirin burn easily when they settle on the bottom. After adding the seasonings in step 3, stir well once from the bottom before adding the toppings.
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