Recipes

Takikomi Gohan (Japanese Mixed Rice) with Red Sea Bream and Wild Vegetables

The earthy burdock and sweet sea bream find depth alongside Manju's full, layered umami.

Takikomi Gohan (Japanese Mixed Rice) with Red Sea Bream and Wild Vegetables

Ingredients (serves 2)

  • 1 1/2 cups uncooked Japanese short-grain rice
  • 2 fillets red sea bream
  • 3 oz bamboo shoots (plain boiled), cut into 1/4-inch wedges
  • 2 oz burdock root, shaved thin and soaked in water for 10 minutes
  • 1 oz water dropwort (seri), cut diagonally into 3/4-inch pieces
  • Yuzu peel and salmon roe, to garnish

Broth

  • 1 1/4 cups dashi
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/4 teaspoon salt

Directions

  1. Step 1

    Wash the rice and soak in water for 20 to 30 minutes, then drain well. Prepare the bamboo shoots, burdock root, and water dropwort as described above.

  2. Step 2

    Combine the rice and broth in an earthen pot and mix well.

  3. Step 3

    Arrange the bamboo shoots, burdock root, and sea bream fillets on top of the rice.

  4. Step 4

    Bring to a boil over high heat, then reduce to low, cover, and cook for 10 to 12 minutes. Turn off the heat and allow to steam, covered, for another 10 to 12 minutes without lifting the lid. Serve topped with water dropwort and salmon roe.

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