Mushroom Takikomi

Mushroom Takikomi is a flavorful vegan Japanese rice dish that combines aromatic mushrooms with seasoned rice, creating a comforting and satisfying meal. It is cooked all in one pot, allowing the rice to absorb the rich umami flavors of the mushrooms and seasonings.

Ingredients

• Japanese short-grain rice - 150 grams
• Water - 300 ml
• Shiitake mushrooms (fresh or dried) - 100 grams
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove (minced)
• Ginger - 1 teaspoon (minced)
• Green onions - 2 stalks (chopped)
• Salt - to taste

Steps

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. If using dried shiitake mushrooms, soak them in warm water for 20 minutes until rehydrated, then slice. If using fresh, simply slice them.
3. In a medium pot, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
4. Add the sliced mushrooms to the pot and sauté for another 3-4 minutes until they start to soften.
5. Stir in the rinsed rice, soy sauce, mirin, and water. Mix well to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and water is absorbed.
7. Remove from heat and let it sit covered for an additional 10 minutes.
8. Fluff the rice with a fork, then gently fold in the chopped green onions. Adjust salt to taste before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help boost the immune system.
• High in fiber from rice and mushrooms, promoting digestive health.

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