Takikomi Gohan (Japanese mixed rice with aburaage tofu)

Vegan savoury Accidentally vegan

Japan

Prep: 30 minutes

Cook: 15 min

Rest: 20 minutes

Difficulty: Easy

Low-in-fat, High-protein, Gluten-free

Takikomi gohan is a very traditional mixed rice dish where all veggies and yesterday’s tofu cook all together with the rice, in a dashi broth.

Dashi is a basis in Japanese cuisine, and usually contains bonito. Using kombu seaweed and mushroom you get a similar taste!

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Ingredients

To delight 2 people

180 g Japanese rice

kombu (kelp)

200 ml water

10 g dry shiitake mushrooms

1 càs soy sauce (tamari for gluten-free)

1 càs mirin

1 carrot

Japanese tofu (aburaage style)

fresh parsley

Directions

Step 1

Wash the rice several times until the water gets clear, then soak for 30 minutes, and dry for 15 minutes.

Step 2

Meanwhile, soak a piece of kombu (5x5cm) for 30 minutes in the water and rehydrate the mushrooms in hot water.

Step 3

Meanwhile, cut the tofu into smaller pieces and grate the carott. Set aside.

Step 4

Bring the kombu water to a boil. When bubbles start appearing, take out the seaweed, and add some mushroom water (ratio 2/3 – 1/3), soy sauce and mirin.

NB. For 180g rice you will need 300ml liquid, that is 200ml kombu bouillon and 100ml mushroom water.

Step 5

Cook the rice in this mixture. Bring to the boil, immediately turn down to low heat, lay tofu, mushrooms and carott on top, cover and cook for 10 minutes, always leaving the lid on.