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.
1hr 50 mins
what you'll need:
» Japanese rice
» dried shiitake mushrooms
» dried kelp (kombu)
» skin-on chicken thigh
» tofu pouches (aburaage)
» fresh ginger
what you'll need:
» soy sauce
» tsuyu sauce
» 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.
Soak dried shiitake and kombu in water for 1 hour. This will make a light dashi and rehydrate the shiitake mushrooms.
Dry the rice
Pour the rice through a sieve to drain and dry over a bowl while you prepare the other ingredients.
Remove the shiitake and kombu from the dashi and set aside. Slice the shiitake and discard the kombu.
Peel the skin off of the chicken thigh and cut both the skin and meat into small pieces.
Heat a pan on medium and add cooking oil. Once hot, fry the skin until crispy. Use a lid to prevent splattering.
Transfer the skin to kitchen paper to absorb the excess oil and add the meat to the pan. Fry until sealed on the outside.
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.
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.
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.
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!
FULL RECIPE »
See the full post for more information plus troubleshooting, tips, tricks and storage instructions!
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