Vegan Takikomi Gohan is a mixed rice from Japan, this dish has been seasoned with traditional flavors using kombu dashi, soy sauce, vegetables, mushrooms, and tofu. This is a quick recipe for cooking rice that’s perfect as well as a great evening meal.
Tokyo is a city with a wide variety of great food and a perfect place for a family vacation. One of the most popular Japanese spices is dashi. Almost every Japanese dish always has dashi, meaning that dashi is an important spice in Japanese cuisine, if you want to bring Japanese cuisine to your family, then the ingredients or seasoning for dashi are important and must be present. Dashi is a broth made from fish, for some people Japanese food is unique and all use this ingredient, so some tend to eat at home by making their own food. One of the delicious Japanese dishes that our family loves is the vegan Takikomi Gohan. Here we intend to share the Takikomi Gohan recipe for all of you, easy and perfect to enjoy, follow this article to the end!
What is Takikomi Gohan?
Takikomi Gohan is a Japanese food which is a mixture of rice and various ingredients, as we have mentioned above. This dish uses spices such as dashi, sake, mirin, and soy sauce. Other ingredients are vegetables and a small amount of protein which are combined and cooked together with a rich and nutritious taste. For those of you who are vegetarian, you can use an alternative to dashi, namely kombu shiitake, but we prefer to use kombu dashi, this is because shiitake can add a unique taste that we don’t like. So, between kombu shiitake and kombu dashi, we prefer to use kombu dashi.
Takikomi Gohan will be a delicious and typical Japanese food as long as the ratio of the addition of rice matches the seasoning ingredients used. Maybe the ratio is 7:3. Among the ingredients that are very commonly used in making Takikomi Gohan’s dishes are hijiki, konnyaku, aburaage, gobo, bamboo, lotus root, carrots and a little protein to add flavor to the food. But if you go vegan, then you have to leave the meat. It’s delicious, simple once you take it out of the rice cooker or in a bento box.
The really delicious part of Takikomi Gohan is the bottom, the bottom of the rice is crunchy, caramelized from the spices used. Hopefully this recipe will also become your favorite Japanese recipe. Among the advantages of Takikomi Gohan rice are:
- The taste is umami
- Easy to make
- Everything is cooked in a rice cooker
- The food is simple but tastes delicious.
Tips and Tricks for making Vegan Takikomi Gohan
Follow and pay attention to some tricks and tips in presenting this simple delicious food called “Takikomi Gohan”.
1. Soaking the rice
In making Takikomi Gohan we have to soak the rice first. The purpose of soaking the rice is to make the rice soft and able to absorb the maximum amount of spices and seasonings so that it tastes better. In addition, the soaked rice also has a soft and rich texture.
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2. Drain excess fluid
Place the soaked rice in a sieve for at least 10 minutes, this is to prevent the rice from containing excessive liquid, also to prevent the rice from being mushy, lack of flavor, and to prevent excess water from the hijiki and bamboo.
The ratio of rice and leftovers must be balanced and appropriate. In this case the rice is 70% and the remaining ingredients are 30%. If there are too many ingredients, it can also absorb excess liquid in Takikomi Gohan’s rice, besides that the rice will also not be fully cooked.
4. Vegetable add ins & substitutions
In making Takikomi Gohan, you also have to add vegetables and here you can add whatever vegetables you like. However, do not use vegetables such as eggplant and green vegetables because they can cause the texture of the Takikomi Gohan to become very ripe and mushy. This is not good and takes away the original texture.
5. Don’t MIX the rice with other ingredients
Rice should be placed at the very bottom, then put the hardest ingredients, until the softest ingredients, this way will make the rice cook well. Mixing is only done after the rice is cooked.
6. Left overs
This leftover food does not need to be thrown away, you can store it in the refrigerator for three days. To last longer you can store it in the freezer, it can last for a month. Leftovers can be put in a bento and make onigiri!
Vegan Takikomi Gohan (Japanese Mixed Rice)Print Recipe
- 3 shiitake mushrooms (11g), rehydrated
- 2 rice cooker cups (300g)
- hijiki (5g), rehydrated
- 1 small carrot (60g)
- bamboo (100g)
- 1–2 pieces of kombu
- 1 kombu dashi packet (5g)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sake
- proteins: aburaage (fried tofu sheets), black beans, soy beans etc (optional)
- Measure the rice first and soak for 30 minutes, then rinse and strain until all the liquid comes out. Soak dried shiitak mushrooms in hot water for 5 minutes, rinse and soak hijjiki for 5 minutes.
- Next, cut the bamboo and carrots into small pieces like matchsticks. Drain excess liquid from the bamboo. Take a small bowl, add dashi, sake, mirin and soy sauce. Drain the shiitake mushrooms and hijjiki, and reserving the water, cut the shiitake mushrooms into thin slices.
- Rice that has been soaked and washed clean is put in the rice cooker, add the soy sauce mixture that has been made and stir. Next, add the other ingredients in layers over the rice starting from the hardest to the softest. The order of ingredients I used was: Dried kombu chunks, shiitake mushrooms, bamboo, hijiki, and carrots. Put the shiitake mushroom water, in your rice cooker, note the amount of water should be on line #2. Add water as needed if needed. Cover the rice cooker and set it on the mixed rice.
- Once cooked, mix the rice and you will see the bottom of the rice is like caramel and this is the best part. Serve and sprinkle with scallions, sesame seeds and finely chopped nori.