Vegan takikomi gohan is a dish where rice is cooked with various vegetables, mushrooms, and plant-based ingredients like tofu or tempeh. The flavor is typically enhanced using dashi made from kombu or shiitake mushrooms, along with soy sauce and mirin. This vegan version is made without any animal products, offering a healthy and nutrient-packed meal. It’s a popular choice for bento boxes and home-cooked meals.
Ingredients
▼For the Hijiki Simmered Dish
- Dried hijiki: 2 tbsp (about 10g)
- Carrot: 1/2 (julienned)
- Fried tofu (aburaage): 1 piece (thinly sliced)
- Shiitake mushrooms: 2 (thinly sliced)
- Sesame oil: 1 tsp
- Soy sauce: 1.5 tbsp
- Sugar: 1 tsp
- Water: 200ml (for simmering)
▼For the Mixed Rice
- Rice: 2 cups (about 300g)
- Water: Up to the 2-cup mark in the rice cooker (including any remaining simmering liquid)
Instructions
① Prepare the Hijiki Simmered Dish
- Rehydrate the hijiki: Place dried hijiki in water to rehydrate, then drain well.
- Prepare the vegetables: Cut the carrot, and thinly slice the fried tofu and shiitake mushrooms.
- Sauté: Heat sesame oil in a pot and lightly sauté the hijiki, carrot, tofu, and mushrooms.
- Season and simmer: Add 200ml water, soy sauce, and sugar to the pot. Simmer over medium heat until flavors are absorbed.
② Cook the Mixed Rice
- Rinse the rice and place it in the rice cooker. Add the leftover simmering liquid, then water up to the 2-cup mark (adjust as needed).
- Add the cooked hijiki mixture to the rice cooker.
- Cook: Set the rice cooker to the regular white rice mode and cook.
Point
- Cooking the hijiki and vegetables beforehand allows the flavors to absorb better, but you can also place everything directly into the rice cooker (make sure to rehydrate the hijiki beforehand).
- If you don’t have hijiki, you can use a variety of mushrooms and add kombu dashi instead.
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