Mushroom takikomi gohan (Japanese mushroom rice)
Japanese rice cooked right on top of mushrooms, carrot and ginger in a soy and mirin broth, so every grain tastes savory and a little sweet.
- 55 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.46 a serving
- 450 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cups sushi rice
- 1 package shiitake mushrooms, stems removed, sliced
- 4 oz baby bella mushrooms, sliced
- 1 carrot, cut into thin matchsticks
- 1 tsp fresh ginger, cut into thin matchsticks
- 1¾ cups vegetable broth
- 2 tbsp mirin
- 1 cup frozen shelled edamame, thawed
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp soy sauce
- ½ tsp salt
Each serving has about 450 calories, 13 g protein, 93 g carbs and 2 g fat, and costs about $2.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear, cover it with cold water and soak 20 minutes. well.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 20 min
Meanwhile, the mushrooms and cut the carrot and ginger into thin matchsticks.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Put the rice, broth, soy sauce, mirin and salt in a heavy pot with a lid and stir once. Spread the mushrooms, carrot and ginger over the top without stirring.
Cover and over medium-high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
Turn the heat to low and cook 15 minutes.
Low heatTimer: 15 min
Dolly’s tip: In a rice cooker, put everything in the same way and press start.Quickly scatter the edamame on top, put the lid back on, take the pot off the heat and leave it 10 minutes.
Timer: 10 min
Gently everything together and serve topped with green onions and sesame seeds.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with baby bella mushrooms and carrots ›