Japanese ”Kinoko Takikomi Gohan” The Rice Cooked With Soy Sauce And Mushrooms Recipe by Studio AI Tokyo Japanese Cooking Class
 Studio AI Tokyo Japanese Cooking Class @studioaitokyo Tokyo, Japan I love Japanese rice. The plump and fat grain with soft and chewy texture makes me smile and satisfied. What if the rice is cooked with seasoning and other ingredients? Oh yep! It's good for sure, and It's so easy to make if you have rice cooker. This time, I am using some Mushrooms. I will show you more variety in the future as well. I love Japanese rice. The plump and fat grain with soft and chewy texture makes me smile and satisfied. What if the rice is cooked with seasoning and other ingredients? Oh yep! It's good for sure, and It's so easy to make if you have rice cooker. This time, I am using some Mushrooms. I will show you more variety in the future as well. Japanese ”Kinoko Takikomi Gohan” the Rice cooked with Soy Sauce and Mushrooms I love Japanese rice. The plump and fat grain with soft and chewy texture makes me smile and satisfied. What if the rice is cooked with seasoning and other ingredients? Oh yep! It's good for sure, and It's so easy to make if you have rice cooker. This time, I am using some Mushrooms. I will show you more variety in the future as well. I love Japanese rice. The plump and fat grain with soft and chewy texture makes me smile and satisfied. What if the rice is cooked with seasoning and other ingredients? Oh yep! It's good for sure, and It's so easy to make if you have rice cooker. This time, I am using some Mushrooms. I will show you more variety in the future as well. Ingredients 2 Cups Japanese Rice 50 g Shimeji Mushroom 30 g Maitake Mushroom 2 Table Spoon Soy Sauce 2 Table Spoon Cooking Sake 2 Table Spoon Mirin 1 Tea Spoon Sugar Dashi Stock (please check my Dashi recipe) 2 Cups Japanese Rice 50 g Shimeji Mushroom 30 g Maitake Mushroom 2 Table Spoon Soy Sauce 2 Table Spoon Cooking Sake 2 Table Spoon Mirin 1 Tea Spoon Sugar Dashi Stock (please check my Dashi recipe) Cooking Instructions 1 Cut the end of Shimeji Mushroom and Maitake Mushroom. 2 Wash rice, and put in the rice cooker. 3 Add Soy Sauce, Sake, and Mirin to the rice. ※Please add these before you add Dashi. 4 Add Dashi Stock to the measurement of 2 cups of rice. 5 Add Mushrooms to 4, and cook. 6 When it's cooked, mix the Mushrooms and rice using rice paddle. You might find some burned part on the bottom, and it's the yummy part! 1 Cut the end of Shimeji Mushroom and Maitake Mushroom. 1 Cut the end of Shimeji Mushroom and Maitake Mushroom. 2 Wash rice, and put in the rice cooker. 2 Wash rice, and put in the rice cooker. 3 Add Soy Sauce, Sake, and Mirin to the rice. ※Please add these before you add Dashi. 3 Add Soy Sauce, Sake, and Mirin to the rice. ※Please add these before you add Dashi. 4 Add Dashi Stock to the measurement of 2 cups of rice. 4 Add Dashi Stock to the measurement of 2 cups of rice. 5 Add Mushrooms to 4, and cook. 5 Add Mushrooms to 4, and cook. 6 When it's cooked, mix the Mushrooms and rice using rice paddle. You might find some burned part on the bottom, and it's the yummy part! 6 When it's cooked, mix the Mushrooms and rice using rice paddle. You might find some burned part on the bottom, and it's the yummy part! Cooksnaps (1) Copied! on October 14, 2018 23:05 Tokyo, Japan I am Ai Lisa Yokoyama, in Tokyo Japan. I teach Japanese home cooking in English at my "Studio AI Tokyo Cooking Class" Most of my recipes in class are made with simple basic ingredients. If you have Soy Sauce, Cooking Sake, and Mirin the Japanese sweet cooking sake, you can make so many different kinds of Japanese dishes. Sushi, Sukiyaki, and Tempura are not the only Japanese food. My recipes are based on home cooking that my mom cooks for her family. Please check my recipes, and try them! You can look at my lesson pictures on my official web and SNS♬ Comments (2) Nino @nino1992 Simple and looks delicious. Will definitely try making it! うまい！ Similar Recipes Takikomi Gohan (Japanese mixed mushroom rice) Takikomi Gohan (Japanese mixed mushroom rice) Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! lilis.home Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan How to make soy sauce with rice malt（koji） How to make soy sauce with rice malt（koji） Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold. Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji. Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines. Please try to incorporate traditional Japanese fermented seasonings into your daily food. Kanako Yagi Takikomi Gohan (Japanese mixed mushroom rice) Takikomi Gohan (Japanese mixed mushroom rice) Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! lilis.home Takikomi Gohan (Japanese mixed mushroom rice) Takikomi Gohan (Japanese mixed mushroom rice) Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! lilis.home Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan cookpad.japan Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan How to make soy sauce with rice malt（koji） How to make soy sauce with rice malt（koji） Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold. Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji. Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines. Please try to incorporate traditional Japanese fermented seasonings into your daily food. Kanako Yagi How to make soy sauce with rice malt（koji） How to make soy sauce with rice malt（koji） Koji is a steamed cereal（rice / wheat / soybean） that is propagated with koji mold. Miso, soy sauce, mirin, salted rice malt (Shio-koji) , soy sauce with rice malt, amazake, etc. are made using this koji. Koji has the function of drawing out the umami of ingredients, promoting digestion and absorption, and regulating the intestines. Please try to incorporate traditional Japanese fermented seasonings into your daily food. Kanako Yagi More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Potato Soup Pumpkin pie Thanksgiving Turkey Garlic Mushroom Chicken Crockpot Chicken Tortilla Soup Creamy Potato Soup Pumpkin pie Thanksgiving Turkey Garlic Mushroom Chicken Crockpot Chicken Tortilla Soup Kale Apple and Pear Juice Tapas! No Bake! 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