Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu | Christopher Kimball’s Milk Street

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Milk Street Recipe

Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu

45 minutes

Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu

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.

4

Servings

Tip

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

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