Takikomi Gohan Japanese style p a e l la Made by Mitsuo YUMI COMMUNITY YUMI RECIPE COMMUNITY CARD RECIPE CARD Takikomi Gohan Ingredients 100g mange tout Serves 4 1 tin (227g) bamboo shoots 300g short grain white rice 140g carrots 1 tbsp soy sauce 25g dried shitake mushrooms 450ml mixture of shitake mushroom stock 1 tbsp sake rice wine and water 1 tsp salt For the topping: 2 medium eggs (lightly beaten) 3 tbsp vegetable oil Traditionally served to A pinch of salt and ground black pepper special guests or at a party. Method - Soak the shitake mushrooms in 200ml For the topping: warm water for 15-20 minutes. Drain the - Add salt and black pepper to the eggs. water into a bowl, gently squeezing out - Preheat a medium frying pan, add 1 tbsp of oil then any excess. Reserve the water. add one ladle of egg mixture, cooking both sides until - Remove the hard tip from the mushroom light golden and just set. and thinly slice. - Turn onto plate. Repeat 2-3 times with the remaining - Gently rinse rice with cold water. egg mixture. - Cut carrots and bamboo shoots into - Cut the omelettes in half and thinly slice. matchstick size. - Place mangetout into boiling water in a small - Put the rice, mushroom, carrots and saucepan and cook for 3-4 minutes., then drain and cut bamboo shoots, into a medium saucepan. into matchsticks. - Top up the mushroom liquid with water - Place the cooked rice and vegetables into a small to make 450ml of liquid. Add to the pan bowl, pressing down gently (using the bowl as a with sake, soy sauce, salt and mix well. mould). Turn onto a plate to release the rice and vegetables. Place a quarter of the sliced egg on top of the rice and garnish with mange tout. www.interculturalyork.org Twitter: @YUMIyork Facebook: YUMI York Unifying Multicultural Initiative .