# Homestyle Takikomi Gohan

A comforting Japanese rice dish with savory flavors and seasonal vegetables.

- Servings: 4 servings
- Total time: 110 min
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 300 g Japanese short-grain white rice
- 275 ml water
- 2 dried shiitake mushrooms
- 3 g dried kelp (kombu)
- 275 ml cold water for dashi
- 150 g boneless chicken thigh
- 0.5 tsp cooking oil
- 3 sheets fried tofu pouch (aburaage)
- 50 g carrot
- 10 g fresh ginger
- 2 tbsp soy sauce
- 2 tbsp tsuyu sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 finely chopped green onions

## Instructions

1. Wash and soak the rice in fresh cold water for about an hour.
2. Prepare 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.
3. Thinly slice 50g of carrot and cut into matchsticks.
4. Thinly slice the two dried shiitake mushrooms.
5. Cut 10g of fresh ginger into juliennes.
6. Remove the skin from 150g of chicken thigh and cut into small pieces.
7. Heat a frying pan on medium heat. Add oil and fry the chicken skin until crispy. Remove and place on kitchen paper.
8. Add the chicken meat to the pan and fry using the leftover fat from the chicken skin until sealed.
9. Add all thinly sliced vegetables and fry for about a minute. Remove from heat.
10. Take a cooking pot and add the rice and dashi.
11. Pour the contents of the frying pan on top of the rice and dashi.
12. Add 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.
13. When 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.
14. Finally, 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.
15. Take 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.

## Equipment

- sieve
- large bowl
- chopping board
- knife
- frying pan
- cooking pot
- rice paddle

## Source

- Original video: https://www.youtube.com/watch?v=J16GPq5CrQU
- Recipe page: https://www.cliprecipe.com/recipe/55864e14-cd10-41db-94be-3c06d70eafbb
- Extracted: 2025-01-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt