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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
Ingredients
-
1½
cups Japanese-style short-grain rice, rinsed and drained
-
5
tablespoons soy sauce, divided
Directions
-
01In a large Dutch oven over medium-high, stir together the rice, 2 cups water and 2 tablespoons of the soy sauce. Bring to a simmer, then cover, reduce to low and cook without stirring for 10 minutes; the rice will have absorbed most of the liquid and be almost tender.
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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