Updated: Oct 27
Satsumaimo to kinoko no Takikomi gohan
Seasoned rice with a delicate sweet soy sauce flavor and sweet potato and mushroom. (Seasoned rice with soy sauce and vegetables is called "takikomi-gohan" in Japanese.) Enjoy the soft and fluffy texture of sweet potato and "umami" and the flavor of the mushroom. Perfect rice to enjoy and feel autumn.
Make time: 45 minutes | Soak time: 30 minutes to 1 hour | Serves: 2-3
2 cups (300g) white rice (soaked 30 minutes to 1 hour)
1 small sweet potato (100-150g)
100g Shimeji mushroom or your favorite mushroom
360-400ml plant-based broth made from Kelp
2 tbsp soy sauce (light soy sauce is preferable)
2 tbsp mirin (Japanese sweet rice wine)
To prepare white rice
Wash white rice. Soak it in water for 30 minutes to 1 hour, and drain the rice using a strainer.
Wash sweet potato well. Slice the sweet potato and soak them in water for about 10 minutes, and drain them. Cut mushrooms into small pieces.
Put white rice in a pot. Add 360-400ml broth, 2 tbsp soy sauce, and 2 tbsp mirin. Also, add the sweet potatoes and the mushrooms. Put a lid on a pot. Heat them on medium heat. After boiling, heat them on lower heat for 10 to 12 minutes. Turn the heat off, and steam for 10 minutes.
Mix the rice gently and serve it.
Enjoy whole food...
Did you know that we can eat sweet potato vine as well?
Our recommendation is vine Kimpira. Quite simple and you can enjoy a sweet soy sauce flavor. Pick up soft vines. Cook them with soy sauce and mirin.
Do you want to learn how to make Kimpira, one of the traditional Japanese cooking ways? Here we have a class for you.Online Agedashi-dofu and Mtcha pudding.