Salmon and Mushroom Takikomi Gohan
A comforting Japanese mixed rice made with salmon, shiitake mushrooms, shimeji, maitake, and ginger. The shiitake soaking liquid adds deep umami, while a touch of sesame oil gives the rice a rich, savory aroma.
Takikomi gohan is one of the easiest ways to enjoy the flavors of seasonal ingredients in one comforting bowl. In this recipe, salmon is paired with three kinds of mushrooms, creating a rice dish full of savory flavor and wonderful texture.
The key ingredient is the shiitake soaking liquid. Instead of using plain water alone, the mushroom infused liquid becomes part of the cooking broth, giving the rice a deeper umami flavor. Ginger adds a fresh aroma, while sesame oil brings everything together with a gentle nuttiness.
What you'll need
- 2 rice cooker cups Japanese short grain rice
- 2 salmon fillets
- 10 to 15 slices dried shiitake mushrooms
- 1/4 pack shimeji mushrooms
- 1/2 pack maitake mushrooms
- 1/2 knob ginger, julienned
- 1 tsp sesame oil
- Sliced green onions, as needed
- Water, as needed
- <Seasoning>
- 200 ml shiitake soaking liquid
- 2 tbsp sake
- 2 tbsp mirin
- 2 1/2 tbsp soy sauce
- 1 tsp Japanese dashi powder
How to make it
Rinse the dried shiitake slices briefly, then soak them in cold water for about 20 minutes. Reserve 200 ml of the soaking liquid. Rinse the rice and drain well. Trim the shimeji mushrooms and separate both the shimeji and maitake into bite sized pieces.
Add the rice to the rice cooker, followed by the soaked shiitake mushrooms, 200 ml shiitake soaking liquid, sake, mirin, soy sauce, and dashi powder. Add enough water to reach the 2 cup line and gently stir. Place the salmon, shimeji, maitake, and julienned ginger on top, then drizzle with sesame oil. Cook using the regular rice setting.
Once cooked, remove the salmon and carefully remove any skin and bones if necessary. Flake the salmon into large pieces, return it to the rice cooker, and gently mix everything together. Serve in bowls and finish with sliced green onions.
Tips
- Do not discard the shiitake soaking liquid. It is packed with umami and gives the rice a much deeper mushroom flavor.
- Place the salmon and mushrooms on top of the rice rather than mixing them in before cooking. This helps the rice cook more evenly.
- Two salmon fillets make this a hearty, generously filled rice dish, but you can use one fillet for a lighter version. Chicken also works well as an alternative.
What to drink with it
