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Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu

4 Servings

45 minutes

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This recipe is a simplified take on takikomi gohan, a Japanese dish in which rice is cooked in a flavorful liquid, with additional ingredients scattered over it. Be sure to use Japanese-style short-grain rice here; if it's not alongside the other varieties of rice at the grocery store, check the Asian-foods aisle. Kokuho Rose and Nishiki are two widely available brands. Tofu makes this vegetarian dish a satisfying main course, but it's also great as a side to meat, poultry or fish.




Don't forget to rinse the rice. Rinsing removes surface starch that would otherwise cause excessive stickiness. When adding the tofu-mushroom mixture, work quickly to minimize the loss of heat and steam.

45 minutes


  • cups Japanese-style short-grain rice, rinsed and drained

  • 5

    tablespoons soy sauce, divided


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Stephanie B.
March 3, 2024
Missing something
I realized after I made this recipe that it was lacking in some kind of richness…and similar to other reviewers, I found the vinegar to be pretty potent. However, I took the leftovers from this recipe and threw it into an oil slicked skillet the next day. Added scrambled egg and a shake of chili and it was excellent. With that being said- I’ll stick to my classic fried rice recipe!
Michael L.

I typically love the milk street recipes but it was disliked at my house. Not the typically balanced flavorful recipe that I’ve been accustomed to at milk street

Melanie O.

I agree. It was a little too vinegary and just off relative to their other recipes.

Dennis Alden D.

Agreed. Flavor somewhat bland. Needed more color - looked washed out. Somewhat dry.