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!

https://atelierlalune.com/2016/05/japanese-mixed-rice-takikomi-gohan/

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