Hello everyone, I'm Masa
For carb dish of Japanese breakfast,
we have many choices
Other than plain steamed rice
Cooking a pot of takikomi gohan,
Japanese mixed rice,
is also a very nice choice
Since this can be served in the morning
it’s better not to be too complicated
Cooking it with some simple ingredients
and going it with a bowl of miso soup
it’s enough to make
a comforting breakfast
The recipe is very easy!
Ok, let's get started! (๑>◡<)و
Ok, first of all,
we’ll prepare the rice
What I have here is regular raw rice
No special brand is appointed
You can use whatever brand
you are used to
Just remember to use short-grain rice
not the long-grain one
[Tip] Short-grain rice is more suitable
to make Takikomi Gohan
Let’s rinse it a bit
Here I have rice that has been
soaked for 30 minutes
They are the same amount
The left hand side is the one
that has been soaked
and drained off water
As you can see the rice turned white
and became slightly bigger
Another import point here is
[Tip] Mind the ratio of rice & dashi,
and make sure you drain off excess water
Ok, now I’m going to prepare vegetables
Since I name this dish
as (JP) Kinoko no Takikomi gohan
(JP) Kinoko means mushrooms in Japanese
So I will use many different types of
mushrooms here
[Tip] You can choose the mushroom set
according to your own preference
Here we have Shimeji
Let me cut it into half first
from the bottom
Cut off the stem part
Then tear them apart into small pieces
Next, I’m going to prepare enoki
The bottom part still sticks together
You may tear them apart like this
Then cut them in half
Next, I’m going to cut dried shitake
You may also use fresh shitake
Here, I also have carrot
If we only have mushrooms
colorwise, it’s not that ideal
So, I decide to add a bit of
different color in it
Also, to create another texture
add extra nutrition,
Cut into thin slices first
Julienne cut the carrot
Another ingredient I prepare
green beans
When combining green vegetable
with other pan-fried ingredients
[Tip] Adding green vegetable before
serving to keep the color a beautiful green
Alright, the ingredients are all prepared
Pretty easy, isn’t it?
Coming up next is to heat them up
It’s very easy as well
You don’t even need to stir-fry them
Simply put all ingredients in the frying-pan
and cook it, and that’s all
Here is the already-soaked rice,
which has been drained off excess water
Put into the frying-pan
I once introduced the ratio before
If you use about 150g of rice,
which is 1 cup of rice
you may add about 1/2 tsp of salt
[Tip] Standard rice & salt ratio
→1 cup of rice (150g) : 1/2 tsp of salt
As for the rest of the seasonings
they are just for adding up
another layer of flavor
At this point, you can still stir-fry the rice
Taking this chance to make sure
the rice doesn’t stick to the pan
I’m going to add carrot first
because it needs more time to soften
So, carrot is the first ingredients to add
It seems to be huge
but mushrooms will shrink
as temperature going up
so, no worries at all
Before I covered the lid,
I added unsalted butter in it
This step is option
You can either add it or not
I personally like the combination
of butter and mushrooms a lot
Although it’s a Japanese style dish
I’d still add some western elements in it
let’s cook with low heat and wait
Ok, 8 minutes have passed
But now, don’t turn off the stove just yet
Let’s turn to high heat
this way we can use residual heat
to cook the ingredients effectively
Do you hear the sizzling?
That means it’s making rice scorch
Next step is very easy
Just let it sit for 15 minutes
Ok, 15 minutes have finally passed
I’ve already smelled the fragrance of
takikomi gohan
Let’s open the lid to check it out
It smells even better this way
It seems like I’m in the middle of
facial health steam care
You can see the rice is already cooked
Ok, let me check out the bottom
Wow, look at this color
It has a little bit of rice scorch
The rice crust is the reason
why it smells so great
Also, the orange color of carrot
is very beautiful
Talking about color,
we should definitely not forget…
(lol) I nearly forgot
To add green beans to add green color
The timing of adding green beans is
after we sit the rice for 15 minutes
open the lid and stir-fry the rice
If you feel like heating it up once again
you may turn on the stove to cook it a bit
We sat the takikomi gohan
for 15 minutes just now
since we didn’t open the lid
the heat circulates within the pan
and therefore, once we opened the lid,
we see the gohan is still steaming
Ok, we may now plate the dish
Ok, here is a bowl of savory….
What does it call….
(JP) Kinoko no takikomi gohan
It smells really great
Let’s don’t waste another second
Beautiful takikomi gohan
The texture of the rice is just right
It’s not that sticky
and you are able to taste
the distinct grains
When I tried the takikomi gohan
I don’t know if you hear
the sound of enoki
which has crunchy texture
The rice absorbs many flavors coming
from mushrooms and butter
which elevate this dish to have
another layer of western taste
Takikomi gohan like this
you can cook a large amount of it
[Tip] Preserve them in small portion and
[Tip] keep them in a freezer
(preserve for 2 weeks at most)
[Tip] Whenever you want to enjoy it,
[Tip] just put the portion into microwave
or rice cooker to heat it up!
takikomi gohan is already a dish
that brings you great satisfaction
[Tip] You can also make it as
rice ball (onigiri) and take them to go
I hope you all enjoy relaxing
& comforting breakfast!
SPECIAL THANKS TO Amy Chou