Takikomi Gohan Seasoned Rice with Mushrooms
Ingredients (Serves 4)
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400 ml / 1 2/3 C japonica rice
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200 g / 7 oz. boneless chicken thighs
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1/2 t Kikkoman Soy Sauce
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1/2 t sake
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100 g / 3.5 oz. burdock root
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50 g / 1.7 oz. shimeji mushrooms
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50 g / 1.7 oz. white or brown mushrooms
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480 ml / 2 C dashi stock
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1 T Kikkoman Soy Sauce
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1 T sake
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1/2 t salt
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Chopped green onion*1 for garnish
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Wash rice and allow to drain in a colander for about 15 minutes.
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2
Remove fat from chicken and cut into 7 mm / 1/4 in. cubes. Sprinkle with soy sauce and sake and mix well.
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3
Shave burdock root into short strips,*2 soak in water for 5 minutes and drain. Separate the stems of shimeji mushrooms. Cut white or brown mushrooms into thin slices.
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4
Combine ingredients for the cooking liquid in a pot, add the chicken, burdock root, all mushrooms and simmer for 3-4 minutes over medium heat (see photo). Drain and save the liquid. Allow everything to cool.
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5
Prepare 480 ml / 2 C liquid from Step 4 to cook the rice. If the amount of liquid is insufficient, add water to total 480 ml / 2 C. Place the rice and the liquid in a rice cooker. Arrange the cooked ingredients evenly on top of the rice, then turn on the rice cooker. When rice is cooked, gently mix so that the ingredients are evenly distributed throughout the rice.
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6
Serve in individual rice bowls, garnished with green onion.
- *1Chopped watercress stems may be substituted.
- *2Burdock root strips may be shaved using a peeler.
Recipe by Kikkoman Corporation
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