Takikomi Gohan

prep & cook time 45 minutes

Daikon Salad recipe

※Consume within 1 week after delivery.

It is recommended to eat within 3 days for the best taste.

[What you'll need from your kitchen]

・Pot or rice cooker 
・Lid (fits the pot) 
・Frying pan 

👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.


・ Rice
・ Kelp
・ Ginger
・ Shimeji mushroom
・ Maitake mushroom
・ Shiitake mushroom
・ King oyster mushrooms
※  Water
※  Salt
※  OIl
・ Takikomi rice base
・ Green Shiso(Green perilla leaf)
・ Mitsuba

👉If you have an earthenware pot at home, using it to cook rice will result in an even more delicious outcome. Earthenware pots have low heat conductivity, causing the temperature to rise gradually. This increases the sweetness and flavor of the rice.

👉For a crispy texture, in step 4, extend the cooking time.

【1 Preparation 3 minutes】

Rinse rice and drain using strainer.

【2 Preparation 3 minutes】

Wash and cut ginger into strips. Cut ends off of maitake and shimeji mushrooms, then separate. Cut king oyster mushroom in half lengthwise and thinly slice. Remove stem from shiitake mushrooms, then cut vertically, and quarter cap by hand. Rinse shiso leaves, remove stems, cut in half lengthwise, and cut into thin strips. Cut mitsuba into pieces about 3cm long.

👉 To use mushrooms without washing, use a damp cloth or paper towel to wipe off any stains you are concerned about.

【3 Preparation 2 minutes】

In pot, add drained rice, 340ml of water (680ml for 4 servings) , and Takikomi Gohan base. Then mix lightly. Place kelp in the center on top of rice, and sprinkle ginger from step【2】. Do not mix rice.

👉 This can also be cooked using a rice cooker instead of a pot.

【4 Stir Frying 10 minutes】

In a frying pan, add 1 tablespoon of oil (slightly less than 2 tablespoons for 4 servings) and heat over medium-high heat. Add mushrooms, sprinkle with salt and stir-fry. Once oil has coated mushrooms evenly, spread flat and let sit until mushrooms brown. After about 5 minutes, when crackling, stir. Leave for another 5 minutes and turn off heat when nicely browned.

【5 Cook for 25~30 minutes】

Place from step 【4】on top of rice from step 【3】. Do not mix. Cover pot, bring to boil over high heat, then reduce heat to low, and cook for 15 minutes (19-20 minutes for 4 servings) . Do not open lid.

👉 If using a rice cooker, cook in the normal rice cooking mode.

【6 Plating 2 minutes】

Add stems of mitsuba cut in step 【1】to cooked rice from step【5】, and gently mix with a cutting motion. Plate in individual bowls, and top with shiso leaves and mitusba leaves from step 【2】.