Gomoku Gohan (Japanese Mixed Rice)

Method12 steps

1. 1

   Step 1: Ahead of cooking, cover the 2–3 dried shiitake with cold water in a clean covered container and refrigerate overnight until fully soft. Use enough water to submerge them and leave at least 100 ml soaking liquid to reserve.

   Uses 2–3 dried shiitake mushrooms · Cold water for rehydrating shiitake and reserving 100 ml soaking stock

2. 2

   Step 2: Measure the dry rice blend by volume: 90 ml short-grain rice plus 270 ml sticky rice. Rinse gently until the water is clear, cover with fresh water and soak for 30 minutes.

   Soak rice · 30 minUses 360 ml dry rice: 90 ml short-grain rice and 270 ml Japanese sticky rice · Water for rinsing and soaking the rice

3. 3

   Step 3: Slice the lotus root (50 g) about 2 mm thick and cut each slice into 6–8 small wedges. Cut the carrot (50 g) into 3 cm lengths, then into sticks about 2 mm thick.

   Uses 50 g lotus root · 50 g carrot

4. 4

   Step 4: Halve the aburaage (1) lengthwise and cut across into strips about 4 mm wide. Cut the half block of konnyaku (½) into short sticks about 3 mm thick.

   Uses 1 aburaage (deep-fried tofu pouch) · ½ block plain konnyaku

5. 5

   Step 5: Lift and gently squeeze the softened shiitake, saving their soaking liquid. Remove the stems and thinly slice the caps, halving large caps first. Measure 100 ml of the reserved soaking liquid for the seasoning broth.

   Uses All softened shiitake and their retained soaking liquid

6. 6

   Step 6: In a saucepan, combine the 200 ml ready dashi, the measured 100 ml shiitake soaking stock, sake (2 tbsp), soy sauce (1 tbsp), salt (⅔ tsp) and sugar (1 tsp). Bring to the boil over medium-high heat. Add the prepared lotus root, carrot, aburaage, konnyaku and shiitake. Cook for 2 minutes, then turn off the heat.

   Cook vegetables in seasoning stock · 2 minUses 200 ml ready dashi stock · 2 tbsp sake · 1 tbsp soy sauce · ⅔ tsp salt · 1 tsp sugar · 100 ml reserved shiitake soaking stock · All cut lotus root and carrot · All cut aburaage and konnyaku

7. 7

   Step 7: Drain the cooked vegetables through a sieve into a bowl, keeping the vegetables and their seasoned liquid separately. Let both cool promptly before assembling the rice.

   Uses All briefly cooked vegetables and seasoned stock

8. 8

   Step 8: Measure the cooled seasoned liquid. For this rice blend, use 325 ml in total: add only enough water if the recovered liquid is short, or measure off 325 ml if more remains. Set excess seasoned liquid aside.

   Uses Recovered cooled seasoned liquid · Only enough water to reach 325 ml total

9. 9

   Step 9: Drain the soaked rice thoroughly and place it in a heavy-bottomed saucepan. Spread all the cooled vegetables over it without mixing. Add the measured 325 ml cooking liquid.

   Uses All rinsed and soaked rice · All cooled cooked vegetables · 325 ml measured cooking liquid

10. 10

    Step 10: Cover and heat over medium heat. When boiling bubbles appear around the lid, reduce the heat to low and cook covered for 12–15 minutes, until the liquid is absorbed and bubbling has stopped. Keep the lid closed during cooking.

    Cook covered rice on low · 15 minUses Assembled rice, vegetables and cooking liquid

11. 11

    Step 11: Turn off the heat and leave the rice covered for at least 10 minutes to finish steaming.

    Rest covered rice at least 10 minutes · 10 minUses Cooked rice and vegetables

12. 12

    Step 12: Gently turn the rested rice over from the bottom with a rice spatula to combine the vegetables and release excess steam. Spoon into rice bowls and optionally garnish with the ready-blanched, thinly sliced snow peas.

    Uses All rested mixed rice · 5–6 ready-blanched snow peas, thinly sliced diagonally, optional