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TAKIKOMI GOHAN
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INGREDIENTS
3 dried shiitake mushrooms
2 cups rice, measured using the cup that comes with the rice cooker, about 300g
20cm by 10cm piece of konbu
500ml water
20g bonito flakes
1 skinless, boneless chicken thigh
1 Tbs shoyu
1 Tbs mirin
1 Tbs sake
1 aburaage (photo 1)
50g konnyaku (photo 2)
50g carrot
1 tsp salt
1 tsp dried hijiki seaweed (photo 3)
Mitsuba (photo 4) or chopped scallions for garnish
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METHOD
1. The night before cooking, rinse the mushrooms under running water and soak in tap water overnight at room temperature.
2. On the day of cooking, rinse the rice four to five times under running water, until the water becomes clear. Soak in fresh tap water for 45 minutes. After that, pour the rice into a fine mesh strainer, set it over a bowl and let drain for 15 to 20 minutes.
3. While the rice is soaking, make the dashi. Wipe the konbu with a damp paper towel. Place in a medium pot and pour the water over it. Soak for 30 minutes. Place the pot over medium low heat until small bubbles appear on the circumference of the pot. Remove the konbu or the dashi will be bitter. Bring the water to a rolling boil. Turn off the heat and add the bonito flakes. Let the flakes sink to the bottom. Drain the dashi into a pouring jug and set aside.
4. Rinse the chicken under running water and pat very dry with paper towels. Cut into bite-sized pieces and place in a small bowl. Add the shoyu, mirin and sake, stir and let marinate.
5. Bring a medium pot of water to boil and add the aburaage. Let it sit in the boiling water for two minutes, turning it over with a pair of chopsticks after one minute. Remove from the pot. Add in the konnyaku and let it boil in the water for two to three minutes. Remove from the pot.
6. Dry the aburaage with paper towels, squeezing out the water. Slice in half lengthwise, and then into thin strips crosswise. Cut the konnyaku into matchstick-size pieces. Peel the carrot and cut into matchstick-size pieces. Slice off the stems of the shiitake mushrooms and slice the caps thinly.
7. When the rice has had its soaking and draining time, scrape it into the rice cooker pot. Add the salt. Drain the marinade from the chicken and add the marinade to the rice. Add the dashi to the two-cup mark in the pot. You will need about 400ml. Give the rice a good stir.
8. Spoon the chicken evenly over the rice. Add the carrot, then mushroom, konnyaku, aburaage and hijiki in layers. Do not stir. Cook the rice using the White or Mixed function on the cooker. When the rice is done cooking, let it rest 10 minutes before opening the pot.
9. Use a rice paddle to mix the ingredients up in the pot, using a cutting motion.
10. Spoon the rice into bowls, top with mitsuba or scallions, and serve with pickles, miso soup and a salad.
Serves four as a main dish