Kombu Takikomi Gohan with Vegan Dashi
Serves 5
35 mins prep
20 mins cook
55 mins total
This kombu takikomi gohan recipe makes the most of your vegan dashi! The rice is cooked in the dashi, and leftover kombu and shiitake are used for extra flavor. It’s perfect for turning into onigiri. Give it a try!
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Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for 30 minutes or more. Remove the kombu and shiitake mushrooms from your prepared vegan dashi. Slice them into thin strips. Chop the carrot into small pieces.
Cook the Rice: Drain the soaked rice and add 2 cups of the prepared vegan dashi. Bring to a boil over medium heat.
Simmer: Stir in the sake, soy sauce, and salt. Place the chopped carrot, sliced kombu, and shiitake mushrooms evenly over the rice. Cover the pot, reduce the heat to low, and simmer for 12 minutes.
Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
Fluff and Serve: Open the lid, gently fluff the rice with a rice paddle, mixing the mushrooms, kombu, and carrot evenly into the rice. Serve warm and enjoy!
