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Takikomi GOHAN

Rice dish cooked with various ingredients seasoned with Dashi and soy sauce
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Prep Time 30 minutes
Cook Time 30 minutes
Rehydrating dried shiitake mushroom 3 hours
Total Time 4 hours
Servings: 6 serving
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method

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

Equipment

  • 1 Donabe pot

Method
 

Preparation
    1. Rice: Wash and Drain. Soak in water for at least 30 mins.
    2. Gobo: Wash away dirt. Shave like sharpening pencil. Reliease in water.
    3. Carrot: cut into 3 to 4 cm match sticks.
    1. Konjac: cut into 3 to 4 cm match sticks. Pour over boiling water to remove unpleasant smell.
    1. Aburaage: cut into 3 to 4 cm match sticks. Pour over boiling water to remove the fat.
    2. Bamboo shoot: Slice into small pieces
    3. Chicken: Remove fat and cut into dice. Season with 1 teaspoon soy sauce and sake. (optional)
    Cooking
    1. Combine water, shiitake water, soy sauce, mirin, sake. Liquid amount to 600ml in total.
    2. Transfer drained rice, pour over liquid. Layer prepared ingredients on top.
    3. 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.
    4. 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!