Takikomi gohan is known as mixed rice since a number of ingredients are added in the rice. It can be made with many different ingredients such as mushrooms.
Yield: 4 servings
- 2 1/4 cup Japanese rice
- 4 shiitake mushrooms, stem removed and sliced thinly
- 1/4 gobo (burdock root)
- 1/4 konnyaku, cut into small and thin rectangles and blanched *optional
- 3 inches carrot, peeled and cut into small and thin rectangles
- 1/4 lb boneless chicken thigh, cut into small pieces
- 2 Tbsp soy sauce and 1 tsp soy sauce
- 1 Tbsp sake
- 1 Tbsp mirin
- 1/2 tsp salt
Wash Japanese rice and drain in a colander. Set aside for 30 minutes. Season the chicken with 1 tsp of soy sauce. Scrape off gobo skin and thinly shave into thin strips. Soak sobo srips in water for about 5 minutes. Drain the gobo. Put 2 1/2 cup of water in a pan. Add sake, mirin, 2 Tbsp of soy sauce, and salt. Heat the soup. Add chicken, carrot, gobo, shiitake, and konnyaku in the soup and simmer for about 5 minutes, skimming off any foam or impurities that rise to the surface. Stop the heat and cool it off. Separate the simmered ingredients and the soup, using a colander. Add some water in the soup to make 2 1/2 cup of liquid. Put washed rice in rice cooker and pour the liquid over the rice. Lightly stir and place simmered ingredients on the top. Start the rice cooker. When rice is cooked, let the rice steam for about 10 minutes before opening the lid. Mix the rice with rice spatula.