39min 4 ppl
Vegan Takikomi Gohan
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 7g
Carbs 68g
Fats 2g
About this dish
Rice cooked from raw in a single pot with kombu dashi, fried tofu and a scatter of root vegetables, so every grain takes on their flavour rather than sitting them on top. A plant-based one-pot dish that needs nothing else on the table.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomsthinly sliced100 g
- Carrotsjulienned80 g
- Burdock rootpeeled and cut into thin strips60 g
- Spring onionssliced1
Dairy & Eggs
- Fried tofu pouchescut into thin strips2
Tins & Jars
- Kombu dashi480 ml
Dried Goods
- Short-grain rice400 g
Oils & Condiments
- Soy sauce40 ml
- Mirin30 ml
- Sake20 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
1
Rinse the rice in several changes of cold water until it runs clear, then drain well.
Approx. 5 minutes
2
Julienne the carrots and burdock root, thinly slice the shiitake mushrooms, and cut the fried tofu pouches into thin strips.
Approx. 8 minutes
3
Combine the rice, kombu dashi, soy sauce, mirin and sake in a rice cooker or heavy-based saucepan and stir briefly.
Approx. 4 minutes
4
Scatter the carrots, burdock root, shiitake mushrooms and fried tofu pouches evenly over the rice without stirring them in.
Approx. 4 minutes
5
Cover and cook according to the rice cooker's setting, or over low heat for 18 minutes until the liquid is absorbed.
Approx. 8 minutes
6
Leave to steam, covered, off the heat for 10 minutes.
Approx. 4 minutes
7
Fluff gently with a rice paddle, folding the vegetables through, and scatter with sliced spring onion to serve.
Approx. 4 minutes
