Takikomi Gohan
- 2 large dried shiitake mushrooms
- 1 6 square-inch piece kombu
- 2 cups warm water
- 4 ounces fresh cremini mushrooms, sliced
- 3-inch piece carrot, peeled and cut into thin rectangles
- 2-inch piece fresh ginger, peeled and finely chopped
- 1 tablespoon mirin
- 1 teaspoon honey
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 2 cups Japanese rice, washed and drained
- cilantro leaves, for garnish
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot (1 3-inch piece)
- Cilantro, leaves (1)
- Cremini mushrooms, fresh (4 ounces)
- Ginger, fresh (1 2-inch piece)
- Shiitake mushrooms, large dried (2)
- Square-inch piece kombu (6)
- Condiments
- Mirin (1 tablespoon)
Soy sauce (2 tablespoons)
- Cooking & Baking
- Honey (1 teaspoon)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Japanese rice (2 cups)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published September 6, 2011 (1 year ago).
20 people saved this recipe.
