START TO FINISH: 45 minutes
SERVINGS: 4
This recipe is a simplified take on takikomi gohan, a Japanese dish in which rice is cooked in a flavorful liquid, with additional ingredients scattered over it. Be sure to use Japanese-style short-grain rice; if it’s not alongside the other varieties of rice at the grocery store, check the Asian foods aisle. Kokuho Rose and Nishiki are two widely available brands. Tofu makes this vegetarian dish a satisfying main course, but it’s also great as a side to meat, poultry or fish.
Don’t forget to rinse the rice. Rinsing removes surface starch that would otherwise cause excessive stickiness. When adding the tofu-mushroom mixture, work quickly to minimize the loss of heat and steam.
1½ cups Japanese-style short-grain rice, rinsed and drained
5 tablespoons soy sauce, divided
Kosher salt and ground white pepper
14-ounce container extra-firm tofu, drained and cut into ½-inch cubes
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
2 medium carrots, peeled and shredded
4 teaspoons finely grated fresh ginger
2 tablespoons mirin
2 tablespoons unseasoned rice vinegar
3 scallions, thinly sliced on diagonal
In a large Dutch oven over medium-high, stir together the rice, 2 cups water and 2 tablespoons of the soy sauce. Bring to a simmer, then cover, reduce to low and cook without stirring for 10 minutes; the rice will have absorbed most of the liquid and be almost tender.
Meanwhile, in a large bowl, toss together the tofu, mushrooms, carrots, ginger, mirin, vinegar, the remaining 3 tablespoons soy sauce, and ¼ teaspoon each salt and white pepper.
After the rice has cooked for 10 minutes, quickly scatter the tofu mixture evenly over the rice; do not stir. Cover and continue to cook over low until the rice is tender, about 5 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Uncover and stir the rice. Taste and season with salt and pepper. Spoon into bowls and sprinkle with the scallions.