【Takikomi Gohan Style】
Mushroom and Tuna Mixed Rice
This simple yet flavorful dish combines sautéed, umami-rich ingredients with warm, fluffy rice, creating a harmonious blend enhanced by the delicate aroma of sesame oil. It’s perfect for a quick, satisfying meal that feels both comforting and refined.
Ingredients (for 3 cups of rice):
○Rice:：3 rice-cooker cups (about 450 g uncooked：yields about 1,000 g cooked), rinsed and soaked for at least 1 hour
○Mushrooms：100 g (white button or cremini), sliced
○Canned tuna (in water, no oil)：1 can (80 g, including liquid)
○Sesame Blended Oil：25 g (about 2 tbsp), plus more for finishing (optional)
○Soy sauce：1 tbsp
○Green onions：to taste, thinly sliced
○Roasted seaweed (nori or seasoned Korean seaweed)：2–3 sheets, cut into thin strips
○Salt：a pinch
○Optional：a few drops of fish sauce or oyster sauce for extra umami
Instructions
1. Prepare the rice
Rinse the rice and soak it in water for at least 1 hour before cooking.
2. Prepare the ingredients
Slice the mushrooms and thinly slice the green onions.
3. Cook the toppings
・Heat the sesame oil in a skillet over medium heat.
・Add the mushrooms, tuna (with its liquid), soy sauce, and a pinch of salt.
・Sauté gently until fragrant and the mushrooms are just tender.
4. Combine with rice
・Cook the rice as usual.
・When the rice is done, fluff it, then gently fold in the mushroom–tuna mixture and the seaweed strips until evenly combined.
5. Finish and serve
Divide into bowls, drizzle with a little extra sesame Blended oil (optional), and sprinkle with green onions.