Cooking recipes | レシピ

Saturday, October 1, 2016

Healthy Japanese rice "Takikomi Gohan" - Cooked rice seasoned with mushrooms

As you know, Japanese people have eat rice everyday. White rice, brown rice and the rice seasoned with various ingredients etc. Today I cooked rice seasoned with mushrooms. It have rich taste of mushrooms and bonito broth. Mushrooms have rich Umami ingredients of Guanylic acid. You can cook vegan food If use vegetable or kombu broth instead of bonito broth.

What is Takikomi Gohan?
The rice seasoned with various ingredients called  "Takikomi Gohan" in Japanese. Japanese people loves enjoy eat food of season. Takikomi gohan is the favorite food for enjoy eat tasty season food. Especially autumn season food, mushroom, chestnuts, pacific saury. 

Outstanding nutrition and key words.
Vitamin D, Dietary fiber, Skin beauty, 
- Maitake mushrooms(Grifola frondosa) have Vitamin B, β-glucan. 
- Enoki mushrooms(Flammulina velutipes) have Vitamin B1, Gamma Amino Butyric Acid, Niacin. 
- Shimeji mushrooms(Lyophyllum shimeji) have Vitamin D, B1, B2, B6, Niacin, Potassium.


How to cook
Pre cooking
Wash the rice and the put it in a strainer for about 30 minutes. 
Parboil to remove oil from it with boiled water few min.
Cut carrot and mushrooms. 
Step 2 Cook ingredients
Fry mushrooms, carrot and salt into pot. Add water and hondashi into it when those cooked. Separate broth and ingredients those. 
Step 3 Cook rice 
Put broth, water and rice into pot. Boil it over high heat once, and change to low heat and boil it 15 min. Turn off the heat and steam it 10min with residual heat. Mix ingredients with cooked rice. 

Cooking Utensil
Cutting board, knife, tablespoon, teaspoon, frying pan, pot, colander, rice paddle

Cooking Ingredients ( serve 5p, 45min) 
540cc----white rice 
75g----shiitake mushrooms
75g----shimeji mushrooms(Lyophyllum shimeji)
75g----maitake mushrooms(Grifola frondosa)
75g----enoki mushrooms(Flammulina velutipes)
Pinch of salt
3 tbsp--soy sauce
3 tbsp--rice wine
1 tsp---hondashi

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