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Dans la lune

May 19, 2016

Japanese mixed rice – takikomi gohan

takikomi gohan3

takikomi gohan2

takikomi gohan

Japanese mixed rice – takikomi gohan

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4
Japanese mixed rice – takikomi gohan

Ingredients

  • 2 cups of uncooked rice (with a rice cooker’s cup)

  • 80g chicken boneless skinless - cut into small bite-sized pieces
  • 1 stick leek - chopped
  • 2 or 3 garlic cloves - finely chopped
  • 1/2 carrot (80g) - chopped
  • 10g fresh ginger - finely chopped
  • 60g shimeji mushrooms or brown button mushroom - remove root ends of shimeji or cut button mushroom into slices
  • 2 pieces abura-age (optional)

For the seasoning

  • 2 tbsp tsuyu
  • 1 tbsp usukuchi soy sauce or soy sauce
  • 1 tbsp mirin
  • 1/2 or 1 tbsp sugar
  • 1/2 tsp salt
  • 1 pack of hon dashi - 4g
  • A dash of salt to taste if desired

  • 290 ml of Water

Instructions

  • 1. Rince the rice and drain well. Let it sit for about 30 mins. Place the rice in the rice cooker.
  • 2. Pour the all seasoning ingredients and water (or add water up to the level 2 mark) into the rice cooker and mix well to combine evenly.
  • 3. Add chicken, onion, garlic, carrots, ginger, shimeji (or button mushroom) over the rice.
  • 4. Start the rice cooker. When the rice is done, let the rice steam for about 10 mins before opening the lid of the rice cooker.
  • 5. Gently mix the rice with a rice paddle.
  • Serve hot!
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