Japanese dish, rice recipe-Takikomi-gohan with soba tsuyu marinated chicken


Takikomi-gohan is one of the very traditional home cooking dishes. You can basically put anything you like. You can put whatever the left vegetables in the fridge or seasonal materials these days… This time I stick with basic materials that are commonly used for this dish. And of course including some tips to make your takikomi gohan way much tastier! You can make a big batch of it and store in the freezer. Making rice balls and packing in your bento box would be also very nice!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four to six ~
450g rice
2 Chicken thighs,boneless
2 tbs Soba tsuyu
100g Maitake mushrooms
50g Burdock root
50g Carrot
4~6 snow peas
[ takikomi soup ]
420ml water
50ml Soba tsuyu
3 tbs sake
1 tsp sugar
1/2 tsp salt

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-

1. First off, sauté only skin side of chicken thigh until golden brown. But don’t bother cooking the other side.
POINT-ENG

It gives much better aroma from crispy chicken skin while cooking with rice. You don’t need to spend much time to cook through. Just make sure the chicken skin gets brown.

 

 

2-
2. Place the chicken with skin side facing down and cut into small pieces.
POINT-ENG

Since the skin turn crispy like a shell, it’s hard to cut into. It’s much easier to cut from the other side.

 

 

2-
3. Drizzle soba tsuyu (2 tbs)on the cut chicken, marinate for 5~10 minutes.
POINT-ENG

if you are using regular soy sauce,which contents more salt,reduce the amount.

 

 

2-
4. This time I’m using Maitake mushrooms. Trim off the roots and tear apart each stem.
POINT-ENG

You can substitute any other kind of mushrooms. Shimeji, Shitake, Oyster mushrooms are all suitable.

 

 

2-
5. Slice carrot.

2-
6. Lay the sliced carrot half way over lapping and shred them.

2-
7. Using the back of the knife, scrape off the burdock root skin.
POINT-ENG

these kinds of root vegetables usually contain lots of flavor and nutrition on skin layer. To save all the good stuff, it’s better not to use peeler to shave off thick layer.

 

 

2-
8. Make some incisions length wise.

2-
9. And then just like shaving a pencil, shave the root and drop into a bowl of water to avoid from turning into black
POINT-ENG

This shredding method called “Sasagaki” often used when you are handling this vegetable. You can make thinly shredded root.
Once burdock root gets exposed to the air, it can easily turn into black.

 

 

2-
10. Wash rice under running water until water gets clear.

2-
11. Put into colander, drain out water.

2-
12. Put the rice into a rice cooker and add soba tsuyu.
POINT-ENG

I’m using concentrated soba tsuyu. It has highly concentrated dashi flavor. This way you don’t have to prepare fish or konbu broth to cook with.
You can use regular soy sauce. But,make sure to reduce the amount to about 2 tsp

 

 

2-
13. Add other seasonings such as salt,sugar and sake.

2-
14. And pour in water.

2-
15. Add all the prepared vegetables.

2-
16. Make sure all the ingredients and seasonings are mixed well.

2-
17. Lastly, put sautéed chicken on the top.
POINT-ENG

If the chicken gets buried in the rice, It will all break down easily and eventually disappear while cooking. So make sure it stays on the surface.

 

 

2-
18. Set the bowl inside the rice cooker and star cooking.

2-
19. While cooking rice, you can prepare green vegetables. This time I’m using snow peas. Trim off the stalks.

2-
20. And blanch them.
POINT-ENG

Green vegetables can change the color easily when cooked for a long time. To make your dish colorful,it’s better to cook separately and add it to your dish just before serving.

 

 

1-
21. Cut the green vegetables into small pieces.

2-
22. When it’s ready, you can mix from the bottom to and decorate in the with snow peas.
POINT-ENG

you can also make rice ball out of it and pack in your bento box!
This rice can be stored in the freezer. Make a big batch and wrap in small portion and put in ziploc and freeze them.
You can simply microwave it before serving!

 

 

Copyright © MASA’s Cooking- All Rights Reserved.

2 thoughts on “Japanese dish, rice recipe-Takikomi-gohan with soba tsuyu marinated chicken

    • Hi dosirakbento!
      rice cookers are very useful. doesn’t require any heat adjustment..
      put all the ingredients, press the start button. and it’s done!! enjoy!! ^^

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