Triple Mushroom Takikomi Gohan

⏱ 50 min · Serves 4

A one-pot Japanese rice pilaf where short-grain rice drinks up dashi, soy and sake while shiitake, shimeji and maitake mushrooms steam on top. Earthy, savoury and deeply comforting — finished with butter-free sesame, spring onion and a whisper of yuzu-less citrus zest.

Per serving: 345 kcal · 9.0g protein · 66.0g carbs · 4.0g fat

Ingredients

• 300g (1.5 rice cups x2, approx 2 US cups) Japanese short-grain rice
• 400ml dashi (or water + 1 tsp instant dashi powder)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp toasted sesame oil
• 1/2 tsp fine sea salt
• 4 dried shiitake mushrooms, soaked in 100ml warm water
• 150g shimeji mushrooms, base trimmed and clusters separated
• 100g maitake (hen of the woods) mushrooms, torn into pieces
• 1 medium carrot, cut into fine matchsticks
• 1 tbsp finely julienned fresh ginger
• 1/2 sheet abura-age (fried tofu), optional, sliced thin
• 2 spring onions, finely sliced
• 1 tsp toasted white sesame seeds
• Pinch of lemon zest, to finish

Method

1. Rinse the rice in cold water, swirling and draining 3–4 times until the water runs almost clear. Drain well and leave in a sieve for 15 minutes.
2. Meanwhile, soak the dried shiitake in 100ml warm water for 15 minutes. Squeeze out, discard the stems, slice the caps thinly and reserve the soaking liquid.
3. Combine the dashi with the strained shiitake soaking liquid, soy sauce, mirin, sake, sesame oil and salt. You want about 480ml of seasoned liquid in total; top up with water if short.
4. Put the drained rice in a heavy lidded pot (or donabe) and pour over the seasoned liquid. Stir once to level the rice, then stop stirring.
5. Scatter the shiitake, shimeji, maitake, carrot, ginger and abura-age evenly over the surface. Do not mix in.
6. Cover, bring to a boil over medium-high heat (about 5 minutes), then reduce to low and cook for 12–13 minutes until the liquid is absorbed.
7. Turn off the heat and let it steam, lid on, for 10 minutes — this is essential for fluffy grains.
8. Uncover and fold gently with a wet rice paddle, lifting from the bottom to distribute the mushrooms. Serve in bowls topped with spring onion, sesame seeds and a pinch of lemon zest.