Vegan Miso, Tofu and Mushroom Takikomi Gohan
Create your own flavourful vegan takikomi gohan with this simple recipe and enjoy a filling dish!
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Takikomi Gohan is a traditional Japanese rice dish. It consists of sushi rice cooked in dashi, with a variety of ingredients. It is quick to make, filling, and a healthy dish that’s packed with flavour.
What is kombu?
Kombu is an edible kelp seaweed that is free from fat and cholesterol, plus rich in dietary/soluble fibre, magnesium, potassium, calcium and iodine.
In Asian cooking it is used to create a base for flavourful stocks and soups.
What is wakame?
Wakame is a species of edible seaweed, and a sea vegetable.
It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads and is typically used in Japanese and Korean dishes.
Japanese and Korean farmers have grown wakame for centuries, but it has also been cultivated in France since 1983, in sea fields established near the shores of Brittany.
What is dashi?
Commonly used as a cooking stock in Japanese cuisine, Dashi forms the base for many kinds of traditional simmering liquid.
Vegan varieties of dashi are made using shiitake mushrooms and seaweed.
All types of dashi are rich in nutrients and full of numerous health benefits, and make a great sauce for a stir fry.
Total Time: 2 hours
Prep Time: 30 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 2 hours
- For the dashi
- 7.5 7.5 g dried shiitake mushrooms
- 125 125 ml boiling water
- 7.5 7.5 g kombu
- 0.5 0.5 tsp wakame
- For the takikomi gohan
- 90 90 g sushi rice
- 70 70 g block of extra firm tofu, cubed
- 0.5 0.5 tbsp cornflour
- 0.25 0.25 tbsp vegetable oil
- 0.5 0.5 tbsp gluten-free soy sauce or tamari
- 0.5 0.5 tbsp miso paste
- 90 90 ml dashi
- 0.25 0.25 tbsp fresh ginger, grated
- 0.25 0.25 tbsp mirin
- 0.5 0.5 carrots, julienned
- 1 1 spring onions, sliced
- a handful of chopped coriander
- For the dashi, soak the dried shiitake mushrooms in boiling water for 30 minutes. Then remove the mushrooms and set aside. Top the boiling water back up to make 500ml. Add this water to a saucepan with the kombu and wakame, and bring to a slow boil. Once boiling, remove from the heat and leave for 1 hour to infuse. Strain the liquid through a fine sieve, and reserve the strained dashi.
- Preheat the oven to 200°C/400°F/Gas Mark 6. To make the takikomi gohan, soak the rice for 30 minutes and then rinse under cold water until the water runs clear. Transfer the rice to a large saucepan.
- Place the tofu into a bowl with the cornflour and mix, ensuring the tofu is fully coated. Place the coated tofu pieces on an oven tray and drizzle with the vegetable oil. Bake for 20-25 minutes until crispy.
- Add the soy sauce, miso, dashi, ginger, and mirin to the pan with the rice, and stir. Slice the soaked shiitake mushrooms and add the tofu and carrots to the pan, but do not stir these in. Bring this to a boil and leave to simmer on low heat for 15 minutes or until the rice is cooked and liquid is absorbed. Then leave to stand for 10 minutes. Stir well and top with the spring onions and coriander to serve.
Each 244g serving provides:
Fat 9.7g, Saturates 1.3g, Carbohydrate 81g, Sugars 2.2g, Fibre 4g, Protein 20g, Salt 1.7g
Hungry for more? Try making this flavourful vegan teriyaki jackfruit recipe!