Monday, March 14, 2011

Japanese Rice with Chicken and Vegetables - Takikomi Gohan

This rice dish is very easy. It is healthy and flavorful. I highly recommend it!

Serving size: 2
Cooking time: 45 mins
Prep time: 60 mins

- 1/2 cup Japanese short grain rice
- 2 skinless boneless chicken thigh (about 1/2 lb)
- 1 - 2 carrots
- 2 fresh Shiitake mushrooms (or hydrate dry Shiitake mushrooms)
- 3 oz oyster mushrooms
- 3 oz Buna-Shimeji mushrooms
- 1 tsp finely minced ginger
- 1 scallion, chopped

- 1/2 Dashi or chicken stock
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Usukuchi Shoyu (Light color soy sauce, can be replaced by regular all purpose soy sauce) 

- Rinse the rice for about 5 times until the water is clear.
- Let the rice soak in cold water for at least 1 hour.
- Cut the chicken thighs into 1/2-inch cubes.
- Cut the carrots in matchstick, about 1/2 cup.
- Thinly slice Shiitake mushrooms.
- Use your hands to break apart oyster mushrooms.
- Remove the stem of Buna-Shimeji mushrooms.
- In a bowl, mix sake + mirin + soy sauce + stock + a pinch of salt.
- Drain the rice, place the chicken on top of the rice. Then evenly spread mushrooms, carrots, ginger, scallion on top of the chicken. Do not mix.
- Pour the stock over the veggies.

a) Using a rice cooker
- Depends on the rice cooker, it took 40 mins to cook on my cooker.

b) Using a regular pot on the stove
- Bring the mixture to boil, cook for 3 mins on medium heat. Simmer for 20 mins or until cooked.

- Let the rice rest for 5 mins. Mix before serving.

The rice turns white from transparent after soaked in water.

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