Japanese Takikomi Gohan Mushroom Rice

Ingredients

• 1 1/2 cups short-grain rice
• 3 cups mixed shiitake and shimeji mushrooms, torn
• 1 3/4 cups kombu stock or light vegetable broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 carrot, cut into fine matchsticks
• 1 tbsp neutral oil
• 1 tsp freshly grated ginger
• 3 scallions, sliced
• 1 tsp toasted sesame seeds
• Salt

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain it in a sieve for 15 minutes.
2. Whisk the kombu stock with the soy sauce, mirin, and sake. Measure this seasoned liquid carefully to exactly 1 3/4 cups; the soy and mirin count as part of the total liquid, and extra will give you porridge.
3. Heat the oil in a skillet over medium-high heat and brown the mushrooms for 5 minutes, until their edges colour and their liquid has cooked off.
4. Combine the drained rice, the seasoned liquid, the carrot, and the ginger in a heavy saucepan, and scatter the mushrooms over the surface.
5. Do not stir once the mushrooms are on top. They should steam above the rice rather than being mixed in, which is what keeps the grains separate.
6. Bring to a boil over medium heat, then cover, reduce to the lowest heat, and cook for 13 minutes without lifting the lid.
7. Take the pan off the heat and leave it covered for a full 10 minutes. This resting period lets the residual steam finish the grains evenly.
8. Fold the mushrooms through with a cutting motion using a rice paddle, and serve with the scallions and sesame seeds.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.