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Gomoku Rice

Prep Time

20 min

Cooking Time

60 min





  • 1 cup brown rice, dry-roasted

  • 1 Tbsp dried lotus root, soaked 1/2 hour

  • 1 piece dried tofu, soaked 10 minutes in warm water, rinsed in cold water and diced

  • 3 shiitake mushrooms, soaked, stems removed, and diced

  • 1 Tbsp dried daikon, rinsed, soaked 3 to 5 minutes, and sliced

  • 1 strip kombu, 2 inches long, soaked and diced

  • 1/4 cup seitan, cubed

  • 1/4 cup carrots, diced

  • 1/4 teaspoon scallion root (white part), finely chopped

  • 1-1/2 cups water

  • sliced scallions for garnish


  1. Add all ingredients to pressure cooker and cook as for plain rice.

  2. Remove from flame, allow pressure to come down, remove cover. Allow to sit 4 to 5 minutes. Remove and place in a serving bowl. 

  3. Garnish and serve.


  • Rice may also be cooked with diced vegetables, vegetable water, soaking water from kombu, wakame, or shiitake mushrooms.


Michio and Aveline Kushi

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