Takikomi gohan

Takikomi Gohan In A Tsuki Rice Cooker
AuthorHungry PandaDifficultyIntermediate
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
INGREDIENTS
 2 rice measuring cups short grain rice
 1 tin white meat albacore tuna (alternatively use 200g skinless salmon - remove skin during cooking)
 3 dried shitake mushrooms or 150g beech mushrooms
 2 tbsp soy sauce
 2 tbsp mirin
 1 tbsp granular dashi
 1 medium carrot, julienned
 1 ½ mirin
 20 g gobo (burdock root) - shave the outer skin using the back part of a knife
 2 tbsp sugar
 1 tbsp sesame seeds to garnish
 2 sticks mitsuba (Japanese parsely) or spring onions to garnish
HOW TO MAKE
1

Add the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.

Takikomi Gohan

2

Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.

Takikomi Gohan

3

While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.

Takikomi Gohan

4

Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.

Takikomi Gohan

5

30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.

Takikomi Gohan

6

After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.

Takikomi Gohan

7

Add the spring onion and the sesame then stir well through the rice.

Takikomi Gohan

8

Garnish with extra spring onon and sesame seeds.

Takikomi Gohan

Ingredients

INGREDIENTS
 2 rice measuring cups short grain rice
 1 tin white meat albacore tuna (alternatively use 200g skinless salmon - remove skin during cooking)
 3 dried shitake mushrooms or 150g beech mushrooms
 2 tbsp soy sauce
 2 tbsp mirin
 1 tbsp granular dashi
 1 medium carrot, julienned
 1 ½ mirin
 20 g gobo (burdock root) - shave the outer skin using the back part of a knife
 2 tbsp sugar
 1 tbsp sesame seeds to garnish
 2 sticks mitsuba (Japanese parsely) or spring onions to garnish

Directions

HOW TO MAKE
1

Add the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.

Takikomi Gohan

2

Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.

Takikomi Gohan

3

While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.

Takikomi Gohan

4

Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.

Takikomi Gohan

5

30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.

Takikomi Gohan

6

After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.

Takikomi Gohan

7

Add the spring onion and the sesame then stir well through the rice.

Takikomi Gohan

8

Garnish with extra spring onon and sesame seeds.

Takikomi Gohan

Takikomi gohan