VEGAN TAKIKOMI GOHAN
Equipment
Ingredients
- 2 cups Japanese short-grain rice
- 2 and 1/2 cups water
- 1 carrot cut into small pieces
- 1/2 onion thinly sliced
- 1/2 cup shiitake mushrooms sliced
- 1/2 cup snow peas
- 1/2 cup edamame
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 cups vegetable broth
Instructions
- Rinse the rice in cold water until the water runs clear. Let the rice soak in cold water for at least 30 minutes.
- In a small bowl, combine the soy sauce, mirin, sake, and salt.
- Heat the vegetable oil in a large pot over medium heat. Add the onion and carrot and sauté for 2-3 minutes, until the onion is translucent.
- Add the mushrooms, snow peas, and edamame to the pot and sauté for another 2-3 minutes.
- Drain the rice and add it to the pot. Stir everything together so the rice is coated in the vegetables and oil.
- Pour the vegetable broth and soy sauce mixture over the rice and vegetables. Stir gently to combine.
- Cover the pot with a tight-fitting lid and bring the mixture to a boil over high heat.
- Once it comes to a boil, reduce the heat to low and let it simmer for 20-25 minutes, until the rice is fully cooked and the liquid is absorbed.
- Turn off the heat and let the pot sit, covered, for another 10-15 minutes to allow the flavors to meld.
- Serve the takikomi gohan hot, garnished with sliced green onions or sesame seeds, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 374 | Total Fat: 6g | Total Carbohydrates: 68g | Dietary Fiber: 6g | Protein: 10g
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