Japanese Dishes, Rice recipes-Chicken Takikomi Gohan

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!


Here’s another rice recipe I would like to share. Takikomi gohan is one of the common rice dishes being served in all year. This time I used a regular pot instead of a rice cooker. Even you don’t have one of those Japanese high tech kitchen gadgets, you still can make nice tasteful takikomi gohan. Besides, it also gives you scorch also known as okoge which is not easy to make with an electric rice cooker. What you put in can be very flexible. You can add almost everything. See what’s seasonal or available at the market. Just to follow the basic rules and you will be able to make delicious Takikomi gohan on your own!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
150g Rice
1 Chicken thigh
200g Konjak
1/4 Burdock root
20g Carrot
5~6 Baby corn
3~4 Dried shitake mushrooms
50g Edamame, blanched
1/2 tsp White sesame
150ml Water, shitake infused
5g Katsuo bushi
1/2 tsp Salt
1/2 tbs Sake
1/2 tbs Soy sauce
1/2 tbs Sugar

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. Lightly rinse dried shitake mushrooms and soak in water until it becomes soft.

2-
2. Wash rice and soak in water about 30 minutes. And then transfer into a strainer to drain out the excess water.
『MASA’s Cooking Tips』
(•̀ㅂ•́)و✧If the soaking time is not enough, you may end up with uncooked part in the center of the rice.

2-
3. Scoop konjak into small pieces with a small spoon so they can have bumpy surfaces.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وHaving bumpy surface can allow konjak to absorb flavor effectively.

2-
4. Add salt.

2-
5. Mix well to let konjack dehydrate.

2-
6. Add into boiling water cook for 1~2 minuets.

2-
7. Rinse it under running water.

2-
8. Wash a carrot with a brush. Slice it with skin on.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وSkin contents lots of nutritious and flavor, it’s best to eat with skin on.

 

2-
9. And shred them.

2-
10. Cut baby corn into small pieces.

2-
11. Lightly scrape the burdock root surface to remove hairy part.

2-
12. Cut lengthwise into quarter and cut into small pieces.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وBurdock root requires long time to cook through. It must be cut into very small pieces so it can be done with other ingredients at the same time.

 

2-
13. Soak into water to prevent discoloration.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وA. Do you need to add vinegar?
Q. No. Acid can destroy the nutritious. Simply soaking plain water is just enough!

2-
14. After soaking shitake, squeeze out the excess water. Trim off the stems.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وMake sure to save the shitake infused water for later use!

 

2-
15. Shred them all.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use any kinds of vegetables. Just to make sure to cut into small pieces if you are using root vegetable such as daikon, potato, turnip. And green vegetables should be cooked separately to save its bright green.

 

2-
16. Cut thick part of chicken thigh to adjust thickness.

2-
17. You don’t particularly have to remove any bones or tendons. They can all come out nice stock while cooking in a pot.

2-
18. Sprinkle salt, rub well. Let is sit for 5 to 10 minutes to let it absorb the taste.

2-
19. Measure the shitake infused water. Add in some more water if necessary.

2-
20. Add all the seasonings.

1-
21. Crumble katsuobushi and add to seasoning mixture.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وAdding touch of katsuobushi directly can give dashi-like flavor!

 

2-
22. Heat up a pot over medium heat, place chicken with skin facing down.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf you are not using non stick pot, make sure to have well heated pot with oil coated on the bottom.

 

2-
23. Sear the skin util golden brown and then flip the meat, cook another 30 seconds or so.

2-
24. Remove the chicken from the pot.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وAt this point, the chicken doesn’t need to be cooked through. It will be cooked again with other ingredients.

2-
25. Cut chicken into small pieces.

2-
26. Save the chicken oil left in the pot or you can wipe off and add some olive oil.
Add burdock root cook until it gets aromatic on medium heat.

2-
27. Add shredded carrot.

2-
28. Add konjak.

2-
29. Stir fry allow konjak to evaporate the excess water.

2-
30. Add baby corn and shitake mushrooms stir fry until aromatic.

1-
31. Now you can add rice.

2-
32. Pour in seasoned water(step. 21) and mix well.

2-
33. Place the chicken back into the pot.

2-
34. Put a lid on the pot and continue cooking until the pot gets filled up with steam.

2-
35. Pay attention to the gap between the lid and pot. If you see steam leaking from the gap, the pot’s already been filled up with steam.

2-
36. You can then turn to low heat keep simmering for another eight minutes.

2-
37. After 8 minutes, shut off the heat and let it sit for at least another 15 minutes.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وMake sure not to remove the lid during the whole cooking process. Otherwise, your rice may not be well cooked…

 

2-
38. The time has come! You can now open up the lid!

2-
39. Lastly, add some cooked edamame.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وTo maintain bright green, it’s best to mix in on the step.

2-
40. Mix well make sure all the ingredients are evenly spread .

2-
41. Let me also show you how to make Onigiri/rice ball!
Put about 150g of Takikomi gohan in the center of plastic wrap.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can also use lightly wet cheese cloth instead.

2-
42. First of all, roll into round shape and squeeze lightly make sure the rice sticks well no falling apart.

2-
43. And then, shape the rice into whatever the shape you like. You can use your palm and fingers to shape triangle.

2-
44. Adjust the whole shape as you are flattening the each side.

2-
45. Cut nori/seaweed into strips.

2-
46. Remove the wrap and stick the nori around Onigiri.

2-
How you roll or stick nori is pretty much up to you! They are very suitable for packing in bento! Enjoy!!( ´ ▽ ` )ノ

 

 

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