Japanese Takikomi-Gohan (Rice Medley) |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Rice cooked with chicken and vegetables using a rice cooker. Ingredients:
3 cups short-grain white rice (480g/1 lb. 1oz.) |
4 dried shiitake mushrooms |
2 cups konbu dashi |
1 tablespoon konbu dashi |
3 tablespoons sake |
100 g chicken breasts |
1 sheet thin deep- fried tofu |
100 g carrots |
2 tablespoons kikkoman soy sauce |
1/3 teaspoon salt |
40 g green peas (fresh, froze or canned) |
Directions:
1. - Wash the rice and let drain in a colander for 30 minutes before transferring to a pot.
2. - Soak the mushrooms in 1-1/2 C lukewarm water for 20 minutes to soften. Remove the stems and thinly slice the caps. Reserve 1 C of the soaking water.
3. - Add the reserved water, dashi (2C + 1T) and sake to the rice and let stand for another 30 minutes.
4. Cut the chicken into bite-size pieces. Douse the thin deep-fried tofu sheet with boiling water to remove excess oil. Cut in half, then thinly slice. Cut the carrot into thin, 3 cm (1 in.) long sticks.
5. Before cooking the rice, add the chicken and other ingredients, except for peas. Cook the rice as usual in the rice cooker.
6. Gently mix in the peas after the rice is finished cooking.
|
|