On the menu today is, takikomi gohan (steamed rice seasoned with soy sauce) mixed with mushrooms. This recipe doesn't call for broth, which is the norm when preparing takikomi gohan. We use a can of tuna and soy sauce instead.
Takikomi Gohan Pairs Well with Both Japanese and Western Dishes
People generally assume that takikomi gohan is seasoned with soup stock and soy sauce. However, this recipe calls for readily available ingredients from non-Japanese supermarkets, like mushrooms and canned tuna. A little soy sauce is included, and each piece of rice absorbs the aromatic scent of mushrooms and the umami flavor of the tuna. It makes a great match, not only for Japanese dishes, but also for western side dishes and is a great accompaniment to soup!
When only bread or white rice is not satisfying your palate, this recipe is ideal for those who want to try cooked rice in an unconventional yet delicious way.
Simple Cooking with a Rice Cooker
The process requires simple steps: simply slice the mushrooms and then and them and the tuna into the rice cooker on top of the uncooked rice. Add the soy sauce before pressing the on switch. It’s a foolproof recipe. It’s also a great idea to cook side dishes and soup while the rice is steaming.
You can add black pepper as you like for the last step, giving the delicately balanced flavors an impressive finish.
- 3.5 oz Mushrooms
- 2.4 oz Canned tuna (non-oil)
- 5.3 oz Japanese Short-grain rice
- 0.8 cup Water
- 1 tbsp Soy sauce
- 1 tbsp Coarsely ground pepper
- to taste Spring onion
Wash the rice and soak it in a pot with right amount of water.
Add the soy sauce to the uncooked rice and place the sliced mushrooms (about 0.1 inches / 3mm thick) and canned tuna on top.
Place the pot over medium heat.
When it comes to a boil, reduce the heat to low, cover with a lid and cook for 12 minutes.
Turn off the heat and let it steep for 10 minutes with lid on.
Sprinkle with coarsely ground pepper and diced scallions, if desired.
- We recommend using non-oil canned tuna, but if you use the oil-soaked type, drain the oil before adding to the pot.
- The oil may interfere with the soaking of the rice and leave the steamed rice hard.