Mushroom Soy Rice (Takikomi-Gohan)

If you want to give a little change to ordinal white/brown rice, here is idea to mix them with veggies and mushroom.

When I was a child, this rice dish was one of my favorite dishes because it was served in special occasion so I could feel the day special. Also, just a small bowl of the rice has more veggies and mushroom, so I could realize that I’m eating right with rich nutrition.

The direction to make is super easy, so you should try it!

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Ingredients

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  • 1.5 cup of brown rice
  • Half pack of shimeji mushroom
  • About 4 shiitake mushroom
  • Half pack of enoki mushroom
  • 1 medium carrot
  • ¼ cup of edamame in pod
  • 1 tablespoon of soy sauce
  • 1 tablespoon of cooking wine
  • ¼ teaspoon of sugar
  • 1 teaspoon of bonito stock
  • some sesame seeds
  • Some water *for the amount, please see direction 2.

Direction

  1. Prepare mushroom
    Chop all mushroom and carrot.
    Bring water to boil and cook edamame. Take out bean from pod and set aside.
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  2. Prepare rice
    Put rice on the base of pan,  and put mixed mushroom.
    Put soy sauce, cooking wine, sugar, bonito stock in measure cup and add water to make 1 ¾ cup of combined liquid.
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  3. Cook rice
    Turn on switch or heat and wait until rice is cooked!

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    Popcorn style rice cooking! 😛

     

  4. Set out dish
    Open lid of pan and add edamame. sprinkle some sesame seeds and mix well.
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    *you can put edamame before turning on switch of rice cooker, but just adding edamame after cook can keep edamame’s vivid green color.

 

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This is famous for autumn dish with blessing of mountain nature, so if you have early autumn potluck party, this is the great idea to try the new recipe!

Ingredients / Tool Recommendation





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