Step 1

Soak the shiitake mushrooms in 2 cups of water for at least 1 hour.

Step 2

When the mushrooms are rehydrated, squeeze any excess liquid out of them and set the mushrooms aside.

Step 3

Wash the rice until the water runs clear. Drain it well and add it to a deep, heavy-bottomed pot such as a Dutch oven.

Step 4

Measure 1 3/4 cups of the shiitake stock into the pot with the rice. Let it soak for at least 30 minutes.

Step 5

In a frying pan over medium-high heat, add the vegetable oil, along with the shiitake, carrots, maitake, burdock, and aburaage. Stir-fry until the ingredients have halved in volume.

Step 6

Add the sake, soy sauce, sugar, and konbu cha, and continue stir-frying until most of the liquid has evaporated from the pan.

Step 7

Dump the veggie and mushroom mixture over the rice, cover the pot with a lid, and bring the pot to a boil over high heat.

Step 8

When you see steam escaping from the lid, turn down the heat to low and set a timer for 12 minutes.

Step 9

When the timer goes off, turn off the heat, and let the pot rest undisturbed for another 10 minutes to allow the rice to steam.

Step 10

When the timer is up, open the lid and fold the Takikomi Gohan together with the mushrooms and vegetables.

Step 11

Garnish with mitsuba, scallions, or sesame seeds and serve.