Shimeji mushroom and Salted Kelp Rice

I wanted to make takikomi Gohan so much the other day, but I couldn’t because I was running out of soy sauce.

 

Running out of soy sauce. You hear me?

 

As I grew up in Asian country, soy sauce, sugar, cooking wine are the must haves when cooking.

 

But I did. Why? Because I was waiting for my favorite brand of soy sauce to be on sale! It was so unfortunate for that they stay regular price for such a long time…Now I regret why I didn’t buy it when it was on sale few months ago.  

 

So anyway, going back to takikomi Gohan story, I made it by using other ingredients: salted kelp!

 

I thought it would be lack of taste somehow, but it actually turned out great!

This is vegan recipe, so if you are trying to be a vegan, let’s try it!

 
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Ingredients

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  • 1.5 cup brown rice
  • 1 large carrot – shredded
  • ½ pack shimeji mushroom – tear up/sliced
  • 1 tablespoon salted kombu
  • 1.5 cup water
  • Some sesame seeds

 

Direction

  1. Mix all ingredients together
    In a slow cooker pan or just ordinal pan, bring all ingredients together
    IMG_9855u.jpg

  2. Cook rice
    Add water and cook.
    *If you are using stove top (like me,) bring high and boil first, and reduce heat to low and cook for about 20~30 min. 


  3. Set out dish
    Mix well and transfer rice to bowl. Sprinkle some sesame seeds.
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I sometimes claim I try to be a vegan in my blog, but looks like it is so hard to stay on no meat, no egg, no dairy diet. Maybe you all know about it already because I have cake recipes with egg on them a lot!:P

 

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