Kombu Takikomi Gohan with Vegan Dashi
This kombu takikomi gohan recipe makes the most of your vegan dashi! The rice is cooked in the dashi, and leftover kombu and shiitake are used for extra flavor. It’s perfect for turning into onigiri. Give it a try!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for 30 minutes or more. Remove the kombu and shiitake mushrooms from your prepared vegan dashi. Slice them into thin strips. Chop the carrot into small pieces.
- Cook the Rice: Drain the soaked rice and add 2 cups of the prepared vegan dashi. Bring to a boil over medium heat.
- Simmer: Stir in the sake, soy sauce, and salt. Place the chopped carrot, sliced kombu, and shiitake mushrooms evenly over the rice. Cover the pot, reduce the heat to low, and simmer for 12 minutes.
- Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- Fluff and Serve: Open the lid, gently fluff the rice with a rice paddle, mixing the mushrooms, kombu, and carrot evenly into the rice. Serve warm and enjoy!
Notes
- Storage: Wrap the takikomi gohan tightly in plastic wrap and store it in the freezer for up to 2 weeks. When ready to eat, reheat it in the microwave until warm.
- Soak the rice for at least 30 minutes to 1 hour before cooking. This step ensures the rice cooks evenly and avoids an undercooked core.
- Avoid opening the pot immediately after cooking, as the rice will still be mushy. The steaming step allows the rice to finish absorbing moisture, resulting in a fluffy, perfectly cooked texture.
- This recipe works perfectly in a rice cooker. Just add the rice, seasonings, water, and toppings to the rice cooker and use the regular white rice setting.
Video
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 68gProtein: 10g
This nutritional information is estimated and provided for general reference only.