Make Ahead

Mushroom Clam "Risotto"(Takikomi Gohan) in Rice Cooker

January 31, 2018
0 Ratings
Photo by BoulderGalinTokyo
  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4-5
Author Notes

I love risotto but I DO NOT like the CONSTANT attention needed for sautéing and stirring for over 20 minutes. After the veggie prep, Japanese Takikomi Gohan is cooked in the rice cooker WITHOUT ANY ADDITIONAL ATTENTION, and then keeps the rice warm until dinnertime. Make a side salad or play with your kids. A rice cooker doesn't heat up the whole kitchen in the summertime either.

Japanese takikomi gohan uses no oil or cheese so it is great for those who are lactose-intolerant. I have also given some suggestions if you want a more Western flavor profile... —BoulderGalinTokyo

What You'll Need
  • 1/2 cup carrot, peeled
  • 1/2 cup 4 shiitake mushrooms or 1 large portabella,
  • 1/2 bunch maitake mushrooms, should equal about 1/2 cup when torn
  • 2 cups brown rice
  • 2 cans clams, 6.5 oz. (184 g) save liquid (Crown Prince)
  • 1 teaspoon soy sauce (lite salt)
  • 2 tablespoons sake
  • 1 tablespoon mirin, (or extra T of sake + 2 teaspoons of sugar)
  • 1/2 cup edamame, removed from husks
  1. Cut carrot into matchsticks. Cut shiitake or portabello mushrooms into fatter matchsticks. The stems can be used, just chop a little finer. Break maitake mushrooms into smaller clumps.
  2. Wash rice and put in the rice cooker.
  3. Drain the liquid from your canned clams into a measuring cup. Add soy sauce and sake (and mirin) into the measuring cup. Now add water to equal the amount of rice you measured. If using brown rice add an additional 1/4 cup water.
  4. Put carrots, mushrooms, clams, and liquid into the rice cooker. Select the cycle, switch on. Rice will finish in about 1 hour 15 minutes.
  5. About 15 minutes before serving, microwave the edamame. Mix the rice, and add edamame. Close rice cooker and let it steam for 10 minutes.
  6. SUGGESTIONS: If you use Clams-in-the-Shell, wash well and drain. About 3/4 -1 pound clams for 2 cups rice. For liquid, if you use water, add 2 additional Tablespoons of soy sauce. Or use bottled clam juice (which does have salt) and just the one teaspoon of soy sauce. You can sauté the mushrooms in a little olive oil and butter, and add before cooking rice, Step 4 , or add to the rice with the edamame, Step 5. You can substitute 1/2 c. peas for the edamame (more crunch). Stir in right before steaming. You can substitute white wine for some of the liquid but eliminate the mirin. Remember to add additional soy sauce if reducing the clam broth.

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