Kinoko Takikomi Gohan (Japanese Mixed Mushroom Rice)

With changing seasons comes a shift in our definition of comfort, and for numerous Japanese households, the transition to cooler weather is marked by the beloved classic, Takikomi Gohan. This fragrant Japanese rice dish beautifully captures the essence of autumn, especially when featuring the addition of seasonal mushrooms.

Takikomi Gohan's origins can be traced back to the Yayoi period (300 BC to 300 AD), when rice cultivation became fundamental to Japanese agriculture. As rice grew in importance, so did the techniques for preparing it. During this period, people began adding various ingredients to the rice to enhance its flavor and nutritional value.

It wasn't until the Muromachi period (14th to 16th centuries) that Takikomi Gohan, as we know it today, began to take shape. This was an era marked by significant developments in Japanese cuisine, including the popularization of one-pot dishes. The concept of combining rice with seasonal ingredients, along with fragrant seasonings like soy sauce, sake, mirin, and dashi, became more prevalent.

Takikomi Gohan truly came into its own during the Edo period (17th to 19th centuries). This was a time when Japanese cuisine flourished, and regional variations of Takikomi Gohan emerged, each featuring local ingredients and flavors. The dish became a representation of the diversity and adaptability of Japanese cooking.

In the modern era, Takikomi Gohan has retained its popularity and versatility. It's often enjoyed as a comforting and nourishing family meal, and the ingredients used can vary widely based on the season and personal preferences. Whether it's the rich scent of matsutake mushrooms in autumn, as you'll experience here, or the vibrant flavors of spring vegetables, Takikomi Gohan remains a beloved and adaptable dish that pays tribute to the heart of Japanese culinary tradition. Not to mention, the invention of the rice cooker has really simplified the cooking process!

As previously mentioned, while the ingredients for traditional Takikomi Gohan can vary by region and personal preference, some common components in this classic Japanese dish include konjac, gobo, kombu, dried shiitake, and aburaage. If you're wondering about these ingredients, allow us to explain!

Shall we get cooking?

Kinoko Takikomi Gohan

(Japanese Mixed Mushroom Rice)

With changing seasons comes a shift in our definition of comfort, and for numerous Japanese households, the transition to cooler weather is marked by warming one-pot dishes. This fragrant Japanese rice dish beautifully captures the essence of autumn, especially when featuring the addition of seasonal mushrooms.

Recipe and photography by Maya Alderman

Forge to Table Knives

Prep Time: 35min

Cooking Time: 45-60min

Servings: 6 - 8

Ingredients:

• 3 cups sushi rice

• 2 cups dashi (You can find a guide to making dashi in the Eggplant Agebitashi recipe)

• 1 cup shiitake dashi (instructions below)

• 3-½ tablespoons soy sauce

• 3 tablespoons mirin

• 1 tablespoon sake

• 5 each dried shiitake mushrooms

• ½ block (approx. 5 oz) konnyaku, thin pieces

• 2 pieces aburaage

• 6 ounces gobo (burdock root), thinly shaved

• 1 small carrot, finely diced

• 1 piece dried kombu

• 2-3 ounces matsutake mushrooms (sliced lengthwise)

• 1 bunch shimeji mushrooms

• Daikon sprouts or other microgreens

Directions:

1. WASH RICE. In a large bowl, delicately rinse 3 cups of uncooked sushi rice with cold water. As you rinse, pour fresh water into the bowl, and gently swish in circular motions. Continue this process until the water runs clear and the rice turns translucent, signaling that it's thoroughly washed and ready for use. Set aside.

2. PREP INGREDIENTS – DRIED SHIITAKE. To rehydrate the shiitake mushrooms, immerse them in approximately one cup of hot water for about 15 minutes or until they become soft. Make sure the mushrooms are fully submerged in the water. Once softened, gently squeeze out all the liquid from the mushrooms, saving this liquid, known as shiitake dashi. This flavorful liquid will be used to cook our rice, enhancing its taste. Remove the stems and cut the caps into thin slices.

3. PREP INGREDIENTS – ABURAAGE. In a small saucepan, bring water to a boil, and place the aburaage into the pan. Boil for approximately 2 minutes to eliminate excess oil from the aburaage. Afterward, transfer the aburaage to a plate to cool, and once it has cooled, gently squeeze out any remaining water. You can then discard the boiled water. Slice the aburaage into thin, long strips.

4. PREP INGREDIENTS. Slice and measure the remaining ingredients as listed in the 'ingredients' section, referencing the photos above as guidance.

5. ASSEMBLE TO COOK. Using your rice cooker, layer the ingredients in the following order: start with the liquid ingredients, add the washed rice, and then place the rest of your prepared items on top. Be careful not to mix the solid items with the rice, as this can affect the consistency and cooking of the rice. The steam generated during the cooking process will ensure that all solid ingredients are fully cooked.

6. COOK RICE. If your rice cooker has a 'mixed rice' setting, press it to start the cooking process. If not, use the normal 'start' setting. Once the cooking has begun, avoid disturbing or opening the machine to ensure the rice and ingredients cook perfectly.

7. SERVE. After the cooking process is complete, open your rice cooker to reveal your delectable Takikomi Gohan. Take a moment to savor the wonderful aroma! To evenly distribute the ingredients throughout the rice, gently mix it using a rice paddle in a folding motion. Serve by scooping a portion into a bowl and top it with radish sprouts or other microgreens for a refreshing and crunchy kick. Enjoy this delightful rice dish on its own or as a perfect accompaniment to other side dishes and a bowl of miso soup. Enjoy!

Chef’s Notes:

• Seasonality can vary significantly depending on your location, so feel free to use mushrooms that are in season and suitable for your area!

• You can add cubes of chicken or fish for a heartier meal.

• To create a gluten-free version of the dish, just replace the soy sauce with tamari.

• You can typically find all these ingredients at your nearby Asian or Japanese market.

• If you happen to have leftovers, consider yourself lucky! Roll them up, wrap in nori, and transform them into delicious onigiri!

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