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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 Grocery: 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

Tamanishiki Super Premium Rice: Short Grain

1⁄2 can Yamame Asadore Mackerel in Miso Sauce

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

Kikkoman Manjo Aji-Mirin Cooking Wine
3 Tablespoons Kikkoman Less Sodium Soy Sauce

Kikkoman Soy Sauce: Less Sodium
1 Tablespoons Ajinomoto Hondashi Soup Stock

Ajinomoto Hondashi Soup Stock
2 cups Chicken stock


5 Tablespoons Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake

Ajishima Furikake Rice Seasoning: Katsuo Fumi Furikake

Scallions for garnish


S&B Rayu Chili Oil with Crunchy Garlic, to taste

S&B Rayu Chili Oil with Crunchy Garlic

Procedure

  1. Using a rice cooker cup measure out 2 cups of rice.

  2. Pour into rice cooker container.

  3. Rinse and drain the rice until the water is somewhat clear. Repeat this process about 5-6 times.

  1. Once the rice is rinsed and drained. Set aside.

  2. Thinly slice the aburaage and shiitake mushrooms.

  3. Drizzle in soy sauce, mirin, and Hondashi.

  4. Add in the chicken stock and stir to combine.

  5. Evenly place on top of the rice the mackerel, shiitake, aburaage, and frozen vegetables.

  6. Gently press down so that everything is even. Do not mix the toppings with the rice yet.

  7. Start the rice cooker.

  8. Once the rice is done, open, and add in the furikake.

  9. Mix till all the toppings is evenly distributed throughout the rice.

  10. Top with S&B crunchy garlic chili and scallions. Enjoy!

 

By Cat Yeh

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