Friday, April 26, 2019

ume takikomi gohan

Tried an easy recipe the other day, Ume Takikomi Gohan.

Takikomi Gohan is a style of cooking rice (gohan) with dashi (stock), soy sauce, veggies, and sometimes proteins.

Since I had leftover dashi after making oyakodon, I wanted to use some of it and found this recipe...on Sirogohan.

Serves about 4
2 cups rice, washed
2 or 3 umeboshi (with seed)
300 mililiters dashi (stock) (about 2.5 cups)
2 tablespoons mirin (sweet rice wine)
3/4 teaspoons salt
1/4 teaspoon shoyu (soy sauce)

After the rice is washed, let the rice soak in water for about 30 minutes.
Drain the water and add the rest of the ingredients.
Cook your rice using the "takikomi" mode (sorry I'm not sure what it is called on rice cookers in other countries)
After the rice is done cooking, remove the ume seeds and mix the rice gently, breaking up the ume flesh.
Serve and enjoy!

NOTES: this was so good! I didn't add the salt, if you are watching your salt, you might want to omit it too depending how salty your ume is.

I also served the ume seeds so we could "suck" on the flesh that was stuck on the seeds.

Definitely making this again.


Anonymous said...

I gotta try this! Kind of conflicted when trying to cut back on eating rice and craving all these rice dishes!
Did you ever see a recipe for aburage gohan? I remember seeing a cooking show on tv in japan and these guys went to some mountain ryokan and they had to try a bunch of different rice preparations, I think they were all takikomi style. The aburage one looked so good, and I think it won too as the one most of the guest liked.
Thanks for trying all these recipes and posting them!

K and S said...

V, what other ingredients besides the aburaage was in the rice? I remember you telling me you saw it on tv, but I don't think you mentioned the other types of ingredients in it.

Take care!

Rowena said...

this sounds like it would also be great turned into a rice ball!

jalna said...

Your glistening rice looks so good!

Anonymous said...

It seemed like there was only aburage. I was thinking of experimenting with using the seasoned aburage, like for inari sushi but I really don't think they used that kind.
Wish I wasn't so old to learn Japanese. Can't understand TV or when I want to go shopping. Miss out plenty!v

KirkK said...

Interesting version Kat. I usually just make straight up Gomoku Takikomi Gohan.

K and S said...

Rowena, will definitely make musubi with this :)

Thanks Jalna!

Will look online for something V and post when I do :)

Thanks Kirk :)

Take care everyone!