Takikomi GOHAN
Rice dish cooked with various ingredients seasoned with Dashi and soy sauce
Equipment
- 1 Donabe pot
Ingredients
- 3 rice cup short grain rice Rice cup= 180 ml
- 500~600 g in totall boneless-skinless chicken thigh, Aburaage, Gobo (burdock root), carrot, dried shiitake mushrooms, bamboo shoot, konjac,
- Mitsuba leaves for topping
- 3 tbsp soy sauce preferably light soy sauce
- 3 tbsp Mirin
- 3 tbsp Sake
- 450 ml water ＋shiitake water
Instructions
Preparation
- Rice: Wash and Drain. Soak in water for at least 30 mins.
- Gobo: Wash away dirt. Shave like sharpening pencil. Reliease in water.
- Carrot: cut into 3 to 4 cm match sticks.
- Konjac: cut into 3 to 4 cm match sticks. Pour over boiling water to remove unpleasant smell.
- Aburaage: cut into 3 to 4 cm match sticks. Pour over boiling water to remove the fat.
- Bamboo shoot: Slice into small pieces
- Chicken: Remove fat and cut into dice. Season with 1 teaspoon soy sauce and sake. (optional)
Cooking
- Combine water, shiitake water, soy sauce, mirin, sake. Liquid amount to 600ml in total.
- Transfer drained rice, pour over liquid. Layer prepared ingredients on top.
- Start cooking on medium-low heat. Cook for 25 mins. ※It should start boiling 12 to 15 mins after start cooking. Reduce heat to low, cook for 10 to 12 mins after boiling.
- Turn off the heat, open the lid and fluff the rice. Cover it again and let it steam for 10 mins. And it's good to go!