Inspired by: Takikomi gohan
- Vata seasonOct – Dec in the north
Takikomi Gohan — Seasoned Rice with Root Vegetables
- Serves
- 4
- Portion
- ≈200 g
- Time
- 1 h
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1½ cups short-grain | 300 g | 1500 g | |
| Vegetable stock (no onion–garlic, home-made) | 1½ cups kombu dashi | 360 ml | 1800 ml | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Brown-rice syrup / rice malt | 2 tsp | 10 g | 50 g | |
| Carrot | thin matchsticks | 80 g | 400 g | |
| Burdock root (gobo) | shaved | 50 g | 250 g | |
| Tofu, firm | fried tofu, strips | 80 g | 400 g | |
| Edamame (shelled) | shelled | 50 g | 250 g | |
| Ginger, fresh | julienned | 5 g | 25 g |
Method
How to cook it
Step 1: Rinse rice; soak 30 minutes; drain.
Step 2: Combine rice, dashi, soy and rice syrup in a pot or rice cooker; lay vegetables and tofu on top (do not stir).
Step 3: Cook: bring to a boil, then lowest heat 15 minutes covered; rest 10 minutes.
Step 4: Fold gently; add edamame and ginger.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken and shiitake→Totofu, burdock and edamame
Appears in
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