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!
- 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
- Mix all ingredients together
In a slow cooker pan or just ordinal pan, bring all ingredients together
- 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.
- Set out dish
Mix well and transfer rice to bowl. Sprinkle some sesame seeds.
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