Recipe: Takuan, Shiitake Mushroom and Leek Fried Rice

A few months ago, my husband and I traveled to Chicago to visit some family.  We stayed with my husband’s aunt and uncle who welcomed us into their home and fed us everyday with delicious food.  His aunt made a fried rice one evening that was so tasty that I wanted to recreate it myself.

One ingredient that made this fried rice stand out was the use of takuan.  Takuan, a popular pickled radish, is often eaten with rice or as an accompaniment to a meal.  It’s well known for its bright yellow color.  In Korea, this radish is called danmuji and is often added to gimbap, vegetables rolled with rice in seaweed.  You can usually buy takuan pre-packaged at Japanese or Korean grocery stores.

Takuan fried rice1

For this recipe, I used about half of the takuan and about 6-8 shiitake mushrooms.  I cut them into 1/4 inch chunks and then gave them a quick mince after.

Takuan fried rice2

You’ll also need two eggs.  Now take a leek.  I mean grab a leek.  Don’t be silly.  Mince up about 1/4 cup of leek.  You could also use green onions here.

Takuan fried rice3

Now all you need is some rice, sesame oil, salt and pepper and a wok or heavy-bottomed pan to fry all this up together.

Takuan, Shiitake Mushroom and Leek fried rice4

This is one of my favorite ways to eat fried rice.  The takuan adds a little sweetness and texture to the fried rice.  And this dish always makes great leftovers.

Takuan, Shiitake Mushroom and Leek Fried Rice:
Prep time: 10 mins| Cook time: 15 mins| Serves: 2-4

2 cups cooked short grain rice (approx. 1.5 cups dry rice cooked in rice cooker)

1/2 tablespoon vegetable oil
two eggs
1/2 tablespoon sesame oil
1 1/4 cup finely chopped takuan
1 1/4 cup finely chopped shiitake mushrooms
1/4 cup finely chopped leek
sesame seeds (optional)
1.  Pre-heat a wok or pan on medium high for 30 seconds.  Add the vegetable oil and swirl around to coat pan evenly.  Allow the oil and pan to heat for 2 minutes.
2.  In a bowl, beat two eggs and then add them to the wok and scramble.  When almost cooked through, remove the egg and set aside.
3.  Wipe out the wok with a paper towel and then add the sesame oil.  Allow the sesame oil to heat up for about a minute.
4.  Add the mushrooms and stir fry until almost cooked through.  About 3 minutes.  Season with salt and pepper.
5.  Add the takuan, and saute for about a minute.
6.  Add the leeks, stir and saute for 30 seconds.
7.  Add the rice and mix the ingredients together.  Add the scrambled eggs and mix.
8.  Season to taste with salt and pepper.  Sprinkle in the sesame seeds.

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