Autumn season has come!
Today I cooked “Takikomi Gohan”.
I used sweet potato and some different types of mushrooms.
Mushrooms and sweet potatoes grow plenty during fall!
I’m going to share the recipe this time!
Sweet potato and mushrooms in Takikomi gohan
This is fall’s season, Takikomi gohan with mushrooms and sweet potato.
These are essential ingredients for this recipe.
If you like Ginnan, you can add it, too!
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You can find a lot of different types of mushrooms in Japan.
This time, I used these mushrooms.
Shimeji, Shiitake, Eringi, Maitake.
When you use mushrooms in Takikomi gohan, the scent would be so good.
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Please use this purple sweet potato (Satsumaimo さつまいも) .
Orange colored sweet potato has too much moisture and is not perfect for Takikomi gohan.
Ingredients for Takikomi gohan with sweet potato and mushrooms
Rice 360g
Kombu 10 cm
Carrot 1/2
Sweet potato 1
Mushrooms 100g
Konnyaku 1/2
Aburaage 1
Soy sauce 2 tablespoons
Sake 1 tablespoon
Mirin 1 tablespoon
Mentsuyu 1 teaspoon
Water 380ml
Recipe for sweet potato and mushrooms Takikomi gohan
Wash the rice and leave them on the net for 30 minutes.
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Slice the Konnyaku and boil it into hot water for 3 minutes.
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Cut all the ingredients.
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Put all the ingredients into a pot.
I put in this order (rice, water, seasonings, kombu, sweetpotato, carrot, konnyaku, aburaage, mushrooms).
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Cook it on low-medium heat for around 30 minutes.
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When the liquid is gone, turn off the gas and leave it for 15 minutes.
After that, it’s done!
Takikomi gohan for fall season
This Takikomi gohan has an amazing scent of mushrooms.
And sweet potato was soft!
This takikomi gohan had a taste of the fall season!
My mother loved this so much!
I can’t wait to do this for my husband, too. (Now I’m at my parent’s house.)