Takikomi Gohan( Mushroom rice )

Ingredients for 4 side dish servings

1tbsp EX olive oil

1tsp chopped ginger

1cup or 100g mushrooms of your choice

( Shimeji, king oyster or oyster mushroom)

Heaping 1cup Jasmin rice (rinsed/soaked for only 5 minutes )

2cups of water

1tbsp mushroom sauce (vegan )

1tbsp white wine

1tbsp light soy sauce

＋chopped herbs (optional)

＋1cup carrots(julienned)

＋1tsp vegan butter (optional)

Step1

Use your hands to tear the oyster mushrooms into thin strips.

First Sauté only mushrooms over a medium high heat until water is all released.

Then add 1tbsp olive and ginger.

(It takes about 5-6 minutes)

Step2

Add Jasmine rice and Sauté with mushrooms for a few minutes.

Then water and all the seasonings into the same pot.

Stir it once. ( don't stir it too much to avoid the water to get too starchy)

Step3

(How to cook rice )

Bring the rice to a boil once over high heat.

Put the lid on.

Then let it cook for 12-15 minutes over a medium heat.

(Optional)

If you want to make a scorch, let it cooked for 1-2 minutes over a high heat at the end of step3.(This is the scorch 👇）

Step4

Add 1cup of julienned carrot and optional vegan butter on top of cooked rice.

( don't mix it yet)

Place the lid back on.

Turn off the heat or place it over a very low heat.

Let the carrot steam with rice for at least 5 minutes.

Step 5

When the carrots are tender, fluff the steamed rice.

The mushroom rice is done.