Takikomi Gohan

Although I prefer plain white rice with my meals I will make an exception if the dish is light and simple; this recipe is just that. I present you with my newest creation: takikomi gohan with edamame! According to wiki, takikomi gohan is "a Japanese rice dish served with dashi and soy sauce along with mushrooms, vegetables, meat, or fish." You will typically see this made with mushroom and carrot, however my recipe includes edamame and hijiki seaweed instead. Oddly enough, I got this idea from a Trader Joe's advertisement. Never heard of hijiki seaweed? This is actually my first time working with it. It is fairly neutral in flavor but serves to add texture and a certain nuttiness to the dish. It is also beneficial in that it is high in fiber. Did you know, a diet high in fiber lowers cholesterol? This was literally an experiment but I think it turned out well. As my Japanese coworker would say "very helsy!" Please enjoy.

Takikomi Gohan

2 cups japanese rice (haiga rice was used in this recipe)

3 cups water (amount of water may vary depending on the rice used)

1 1/2 cups shelled edamame

1/4 cup dry hijiki seaweed

4 abura-age pouches cut into thin strips

2 tablespoons soy sauce

2 tablespoons sake

1 tablespoon mirin

1 teaspoon brown sugar

1 teaspoon dashi powder

1/2 teaspoon salt

1 green onion for garnish

1. Follow instructions on package as to how to prepare hijiki seaweed. I used the welpac brand hijiki seaweed so I soaked it for 30 minutes and then strained it. Try and squeeze as much excess water out as possible. 

2. In a sauce pan over medium heat mix soy sauce, sake, mirin, and brown sugar together. As the mixture begins to heat up, mix in abura-age strips and hijiki seaweed. When the mixture starts to simmer, turn off the heat. 

3. In a separate pot or your rice cooker, add rice, appropriate amount of water plus dashi powder and salt. (Some varieties of rice require some soaking time before cooking.) Mix well and place contents from step 2 evenly on top of rice. Cook as usual.

4. When rice is cooked, add edamame and gently mix ingredients together with a shamoji (aka rice scooper). Garnish with green onion and serve.