Homestyle Takikomi Gohan
Directions
- 1Wash and soak the rice in fresh cold water for about an hour.
- 2Wash and soak the rice in fresh cold water for about an hour.
- 3Wash and soak the rice in fresh cold water for about an hour.
- 4Prepare dashi by placing two dried shiitake mushrooms and about 3g of kombu in a bowl and adding 275ml of cold water. Cover it and leave it to soak for an hour.
- 5Prepare dashi by placing two dried shiitake mushrooms and about 3g of kombu in a bowl and adding 275ml of cold water. Cover it and leave it to soak for an hour.
- 6Prepare dashi by placing two dried shiitake mushrooms and about 3g of kombu in a bowl and adding 275ml of cold water. Cover it and leave it to soak for an hour.
- 7Thinly slice 50g of carrot and cut into matchsticks.
- 8Thinly slice 50g of carrot and cut into matchsticks.
- 9Thinly slice 50g of carrot and cut into matchsticks.
- 10Thinly slice the two dried shiitake mushrooms.
- 11Thinly slice the two dried shiitake mushrooms.
- 12Thinly slice the two dried shiitake mushrooms.
- 13Cut 10g of fresh ginger into juliennes.
- 14Cut 10g of fresh ginger into juliennes.
- 15Cut 10g of fresh ginger into juliennes.
- 16Remove the skin from 150g of chicken thigh and cut into small pieces.
- 17Remove the skin from 150g of chicken thigh and cut into small pieces.
- 18Remove the skin from 150g of chicken thigh and cut into small pieces.
- 19Heat a frying pan on medium heat. Add oil and fry the chicken skin until crispy. Remove and place on kitchen paper.
- 20Heat a frying pan on medium heat. Add oil and fry the chicken skin until crispy. Remove and place on kitchen paper.
- 21Heat a frying pan on medium heat. Add oil and fry the chicken skin until crispy. Remove and place on kitchen paper.
- 22Add the chicken meat to the pan and fry using the leftover fat from the chicken skin until sealed.
- 23Add the chicken meat to the pan and fry using the leftover fat from the chicken skin until sealed.
- 24Add the chicken meat to the pan and fry using the leftover fat from the chicken skin until sealed.
- 25Add all thinly sliced vegetables and fry for about a minute. Remove from heat.
- 26Add all thinly sliced vegetables and fry for about a minute. Remove from heat.
- 27Add all thinly sliced vegetables and fry for about a minute. Remove from heat.
- 28Take a cooking pot and add the rice and dashi.
- 29Take a cooking pot and add the rice and dashi.
- 30Take a cooking pot and add the rice and dashi.
- 31Pour the contents of the frying pan on top of the rice and dashi.
- 32Pour the contents of the frying pan on top of the rice and dashi.
- 33Pour the contents of the frying pan on top of the rice and dashi.
- 34Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp tsuyu sauce, and 2 tbsp sake. Do not mix. Place a lid on top and bring to a boil over medium heat.
- 35Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp tsuyu sauce, and 2 tbsp sake. Do not mix. Place a lid on top and bring to a boil over medium heat.
- 36Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp tsuyu sauce, and 2 tbsp sake. Do not mix. Place a lid on top and bring to a boil over medium heat.
- 37When the water starts to boil, set a timer for 2 minutes. After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes. After 3 minutes, reduce the heat to the lowest setting and cook for 5 minutes.
- 38When the water starts to boil, set a timer for 2 minutes. After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes. After 3 minutes, reduce the heat to the lowest setting and cook for 5 minutes.
- 39When the water starts to boil, set a timer for 2 minutes. After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes. After 3 minutes, reduce the heat to the lowest setting and cook for 5 minutes.
- 40Finally, blast the heat on high for 10 seconds, then turn it off. Leave the pot on the warm stove for 20 minutes to allow everything to cook in the residual heat.
- 41Finally, blast the heat on high for 10 seconds, then turn it off. Leave the pot on the warm stove for 20 minutes to allow everything to cook in the residual heat.
- 42Finally, blast the heat on high for 10 seconds, then turn it off. Leave the pot on the warm stove for 20 minutes to allow everything to cook in the residual heat.
- 43Take off the lid and gently mix using a rice paddle. Scoop into a bowl and serve. Sprinkle with finely chopped green onion and crispy chicken skin.
- 44Take off the lid and gently mix using a rice paddle. Scoop into a bowl and serve. Sprinkle with finely chopped green onion and crispy chicken skin.
- 45Take off the lid and gently mix using a rice paddle. Scoop into a bowl and serve. Sprinkle with finely chopped green onion and crispy chicken skin.
Ingredients
- 300 g Japanese short-grain white rice
- 300 g Japanese short-grain white rice
- 300 g Japanese short-grain white rice
- 275 ml water
- 275 ml water
- 275 ml water
- 2 dried shiitake mushrooms
- 2 dried shiitake mushrooms
- 2 dried shiitake mushrooms
- 3 g dried kelp (kombu)
- 3 g dried kelp (kombu)
- 3 g dried kelp (kombu)
- 275 ml cold water for dashi
- 275 ml cold water for dashi
- 275 ml cold water for dashi
- 150 g boneless chicken thigh
- 150 g boneless chicken thigh
- 150 g boneless chicken thigh
- 0.5 tsp cooking oil
- 0.5 tsp cooking oil
- 0.5 tsp cooking oil
- 3 sheets fried tofu pouch (aburaage)
- 3 sheets fried tofu pouch (aburaage)
- 3 sheets fried tofu pouch (aburaage)
- 50 g carrot
- 50 g carrot
- 50 g carrot
- 10 g fresh ginger
- 10 g fresh ginger
- 10 g fresh ginger
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp tsuyu sauce
- 2 tbsp tsuyu sauce
- 2 tbsp tsuyu sauce
- 2 tbsp mirin
- 2 tbsp mirin
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sake
- 2 tbsp sake
- 1 finely chopped green onions
- 1 finely chopped green onions
- 1 finely chopped green onions
Equipment
sievelarge bowlchopping boardknifefrying pancooking potrice paddle