Miso, Tofu and Mushroom Takikomi Gohan

Servings: Serves: 4

Nutritional Information:

Per serving (244g)
Calories 479, Fat 9.7g, Saturates 1.3g, Carbohydrate 81g, Sugars 2.2g, Fibre 4g, Protein 20g, Salt 1.7g




For the dashi, soak the dried shiitake mushrooms in the boiling water for 30 minutes. Then remove the mushrooms and set aside. Top the boiling water back up to make 500ml. Add this water to a saucepan with the kombu and wakame, and bring to a slow boil. Once boiling, remove from the heat and leave for 1 hour to infuse. Strain the liquid through a fine sieve, and reserve the strained dashi.


Preheat the oven to 200°C/400°F/Gas 6. To make the takikomi gohan, soak the rice for 30 minutes and then rinse under cold water until the water runs clear. Transfer the rice to a large saucepan.


Place the tofu into a bowl with the cornflour and mix, ensuring the tofu is fully coated. Place the coated tofu pieces on an oven tray and drizzle with the vegetable oil. Bake for 20-25 minutes until crispy.


Add the soy sauce, miso, dashi, ginger, and mirin to the pan with the rice, and stir. Slice the soaked shiitake mushrooms and add the tofu and carrots to the pan, but do not stir these in. Bring this to the boil and leave to simmer on a low heat for 15 minutes or until the rice is cooked and liquid is absorbed. Then leave to stand for 10 minutes. Stir well and top with the spring onions and coriander to serve.


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