Miso Mackerel Mixed Rice Recipe
Meet the Miso Mackerel Mixed Rice or Takikomi Gohan or Gomoku Gohan (which translates to rice cooked with meats, vegetables and herbs or 5 ingredients rice.) This recipe is insanely easy and packs a crazy amount of umami from the Miso Mackerel and Hondashi.It’s also a great way to use up any items in the fridge, freezer or pantry for a quick weeknight meal. In this version I’ve simplified and adjusted the process that not much preparation is needed. You can however choose to fancy it up – the world is your oyster! By using a rice cooker a meal is only a button away.
Using Bokksu Market: Tamanishiki Super Premium Rice: Short Grain, Yamame Asadore Mackerel in Miso Sauce, S&B Rayu Chili Oil with Crunchy Garlic, Kikkoman Manjo Aji-Mirin Cooking Wine, Kikkoman Soy Sauce: Less Sodium, Ajinomoto Hondashi Soup Stock, Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake
Recipe: 4 servings
Ingredient List
2 rice cooker cups of uncooked Tamanishiki Super Premium Short Grain Rice
1⁄2 can Yamame Asadore Mackerel in Miso Sauce
3 fresh shiitake mushrooms, cleaned and sliced thin
1 piece aburaage (deep fried tofu pouch)
1⁄4 cup frozen mixed vegetables
1 1⁄2 Tablespoons Kikkoman Manjo Aji-Mirin
3 Tablespoons Kikkoman Less Sodium Soy Sauce
1 Tablespoons Ajinomoto Hondashi Soup Stock
2 cups Chicken stock
5 Tablespoons Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake
Scallions for garnish
S&B Rayu Chili Oil with Crunchy Garlic, to taste
Procedure
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Using a rice cooker cup measure out 2 cups of rice.
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Pour into rice cooker container.
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Rinse and drain the rice until the water is somewhat clear. Repeat this process about 5-6 times.
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Once the rice is rinsed and drained. Set aside.
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Thinly slice the aburaage and shiitake mushrooms.
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Drizzle in soy sauce, mirin, and Hondashi.
-
Add in the chicken stock and stir to combine.
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Evenly place on top of the rice the mackerel, shiitake, aburaage, and frozen vegetables.
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Gently press down so that everything is even. Do not mix the toppings with the rice yet.
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Start the rice cooker.
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Once the rice is done, open, and add in the furikake.
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Mix till all the toppings is evenly distributed throughout the rice.
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Top with S&B crunchy garlic chili and scallions. Enjoy!
By Cat Yeh
Using Bokksu Market: Tamanishiki Super Premium Rice: Short Grain, Yamame Asadore Mackerel in Miso Sauce, S&B Rayu Chili Oil with Crunchy Garlic, Kikkoman Manjo Aji-Mirin Cooking Wine, Kikkoman Soy Sauce: Less Sodium, Ajinomoto Hondashi Soup Stock, Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake
Recipe: 4 servings
Ingredient List
2 rice cooker cups of uncooked Tamanishiki Super Premium Short Grain Rice
1⁄2 can Yamame Asadore Mackerel in Miso Sauce
3 fresh shiitake mushrooms, cleaned and sliced thin
1 piece aburaage (deep fried tofu pouch)
1⁄4 cup frozen mixed vegetables
1 1⁄2 Tablespoons Kikkoman Manjo Aji-Mirin
3 Tablespoons Kikkoman Less Sodium Soy Sauce
1 Tablespoons Ajinomoto Hondashi Soup Stock
2 cups Chicken stock
5 Tablespoons Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake
Scallions for garnish
S&B Rayu Chili Oil with Crunchy Garlic, to taste
Procedure
-
Using a rice cooker cup measure out 2 cups of rice.
-
Pour into rice cooker container.
-
Rinse and drain the rice until the water is somewhat clear. Repeat this process about 5-6 times.
-
Once the rice is rinsed and drained. Set aside.
-
Thinly slice the aburaage and shiitake mushrooms.
-
Drizzle in soy sauce, mirin, and Hondashi.
-
Add in the chicken stock and stir to combine.
-
Evenly place on top of the rice the mackerel, shiitake, aburaage, and frozen vegetables.
-
Gently press down so that everything is even. Do not mix the toppings with the rice yet.
-
Start the rice cooker.
-
Once the rice is done, open, and add in the furikake.
-
Mix till all the toppings is evenly distributed throughout the rice.
-
Top with S&B crunchy garlic chili and scallions. Enjoy!
By Cat Yeh
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