Chicken Takikomi Gohan

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Japanese Seasoned Rice

Takikomi gohan is a delicious and nutritious way to enjoy Japanese rice. Cooked with meat and seasonal vegetables flavored with Japanese condiments, this dish is commonly enjoyed with fish and miso soup in the cooler autumn months.

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Takikomi Gohan

Yield

4 servings

Type

Side

Time

1hr 50 mins

Level

Medium

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what you'll need:

» Japanese rice » dried shiitake mushrooms » dried kelp (kombu) » skin-on chicken thigh » tofu pouches (aburaage) » carrot » fresh ginger

what you'll need:

» soy sauce » tsuyu sauce » mirin » sake » chopped green onion

Wash & Soak

Wash the rice in a bowl of water and drain when it turns cloudy. Repeat 3 times then soak the rice in water for 1 hour.

1

Make dashi

Soak dried shiitake and kombu in water for 1 hour. This will make a light dashi and rehydrate the shiitake mushrooms.

2

Dry the rice

Pour the rice through a sieve to drain and dry over a bowl while you prepare the other ingredients.

3

Slice shiitake

Remove the shiitake and kombu from the dashi and set aside. Slice the shiitake and discard the kombu.

4

Cut chicken

Peel the skin off of the chicken thigh and cut both the skin and meat into small pieces.

5

Fry skin

Heat a pan on medium and add cooking oil. Once hot, fry the skin until crispy. Use a lid to prevent splattering.

6

Seal meat

Transfer the skin to kitchen paper to absorb the excess oil and add the meat to the pan. Fry until sealed on the outside.

7

Add the vegetables

Add thinly sliced shiitake and tofu pouches, and julienned carrot and ginger. Stir fry for 1 minute and then remove from the heat.

8

Layer

Add the rice to the cooking pot with the dashi. Empty the contents of the pan on top and add soy sauce, tsuyu, mirin and sake. Do not mix.

9

Cook

Add a lid and bring to boil over medium heat. Boil for 2 mins, then lower heat: - Medium low 3 minutes - Low 5 minutes - High 10 seconds - Turn off and steam on the warm stove for 20 mins. 

10

Mix & serve

Mix to distribute the ingredients but be careful not to crush the rice. Serve with a sprinkle of chopped green onion and enjoy!

11

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