Mushroom Takikomi Rice Recipe

Rinse and soak rice

Rinse the short-grain rice under cold water, swirling and draining until the water runs nearly clear (about 3–4 rinses). Drain and soak the rice in 360 ml water for 30 minutes, then drain.

Make quick dashi (if not using prepared dashi)

Combine 300 ml water and 5 g kombu in a small pot. Heat gently until just before simmer (about 60–70°C) and remove kombu. Add 10 g bonito flakes, bring to a brief simmer for 30 seconds, then remove from heat and let steep 2 minutes. Strain into a bowl and measure 300 ml dashi for the recipe.

Season the cooking liquid

In a measuring cup combine 300 ml dashi, 1.5 tbs light soy sauce, 1 tbs mirin, 1 tbs sake, 3 g salt and optional 0.5 tbs sake/sherry. Stir to dissolve.

Cook rice with mushroom dashi

Place the soaked and drained rice in the rice cooker or a heavy saucepan. Add the seasoned dashi mixture and top up with water as needed so total liquid equals approx. 360 ml (adjust depending on rice and cooker—use slightly less liquid if using a rice cooker that steams). Add the thinly sliced white part of one scallion and 1 tsp sesame oil. If using a stovetop pot, cover and bring to a simmer, then reduce heat to low and cook 12–14 minutes until water is absorbed. Turn off heat and let steam, covered, 10 minutes.

Prepare mushrooms

While rice soaks, clean and slice shiitake, oyster and button mushrooms. For shiitake, remove stems and thinly slice caps. Tear oyster mushrooms into bite-sized pieces and slice buttons thinly.

Sauté mushrooms and aromatics

Heat 1 tsp neutral oil in a medium skillet over medium heat. Add 1 tsp sesame oil, the sliced mushrooms, 1 tsp julienned ginger and the white scallion slices. Sauté, stirring occasionally, 4–6 minutes until the mushrooms release their liquid and begin to brown and concentrate in flavor. Season lightly with a pinch of salt (about 1 g).

Combine with rice

When the rice has finished steaming, gently fold the sautéed mushrooms into the cooked rice in the rice pot or bowl. Mix carefully with a wooden paddle or spatula to distribute mushrooms without crushing the grains. Cover and let sit 3 minutes to marry flavors.

Sauté shallot and mushrooms

In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add 1 tbs minced shallot and sauté 1–2 minutes until translucent. Add 120 g finely chopped cremini or mixed mushrooms and cook 4–5 minutes until softened and lightly browned.

Deglaze and simmer

Add 2 tbs white wine or dry sake to deglaze, scraping up any browned bits. Allow alcohol to evaporate (~1 minute). Add 120 ml vegetable or mushroom stock and simmer 4 minutes to reduce slightly.

Finish sauce

Stir in 60 ml heavy cream and simmer gently until sauce thickens to a spoon-coating consistency (2–3 minutes). Add 1 tsp truffle oil, 0.5 tbs soy sauce, 1 g salt and 1 tsp black pepper. Taste and adjust seasoning. If a smoother texture is desired, pulse briefly with an immersion blender or transfer half the sauce to a blender and puree, then return to pan and warm through.

Make shiso powder

Place 4 g dried shiso leaves in a spice grinder or mortar and pestle and grind to a fine powder. If the powder is coarse, sieve and regrind any large bits.

Toast sesame (optional)

If using sesame seeds, toast 1 tsp in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 1–2 minutes). Cool.

Prepare fresh garnish

Thinly slice micro shiso or fresh shiso leaves and the scallion greens for garnish.

Fluff the takikomi rice gently with a paddle. Transfer 1 serving (about 1 cup) to each bowl.

Spoon 1–2 tbs of the truffle mushroom sauce alongside or on top of the rice (adjust to preference). Drizzle a few drops of toasted sesame oil (about 0.5 tsp per serving) over the rice for aroma.

Dust the rice lightly with shiso powder (about 0.5 g per serving) and sprinkle a few toasted sesame seeds if using. Top with sliced micro shiso and scallion greens.

Serve immediately, offering extra truffle mushroom sauce at the table.