This is the season for new harvest rice so we’ll be making Takikomi Gohan with lots of mushrooms. The aroma of the mushrooms has permeated the entire dish, making it exceptionally delicious!
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| Cook Time | 60 minutes |
| Marinating ingredients is not included in cook time. |
| Servings |
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
180 ml Rice 180 ml Dashi Stock kombu and bonito 70 g Chicken Breasts 20 g Carrots 25 g Burdock Root (Gobo) 30 g Shiitake Mushrooms 20 g Maitake Mushrooms 1/2 Aburaage thin deep-fried tofu 5 g Ginger Root shredded Mitsuba Parsley
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Rinse the rice beforehand and place it into a rice cooker.
- Add the kombu and bonito dashi stock but use slightly less liquid compared to regular steamed rice. Distribute the rice evenly.
- Next, cut the chicken breast into 1cm (0.4") cubes.
- Place the chicken pieces into a bowl. Add the sake, salt, soy sauce and mirin, and lightly stir.
- And now, let’s cut the vegetables. Cut about a 3cm (1.2") thick piece of the carrot. Slice it into 5mm (0.2") slices and chop it into fine strips.
- Then, add the carrot to the bowl.
- Make numerous shallow cuts around the gobo, burdock root lengthwise.
- Then, shave the gobo with a knife while gradually rotating it. This cutting method, known as Sasagaki will help to make the firm gobo root easier to eat.
- Lightly rinse to keep it from discoloring, squeeze out the water and place it into the bowl.
- Detach the stem of the shiitake mushroom and remove the bottom end. Slice the cap into 6mm (0.2) slices. Thinly slice the stem using diagonal cuts.
- Tear apart the maitake mushrooms and trim into bite-size pieces with a knife.
- With a paper towel, remove the excess oil from the aburaage, thin deep-fried tofu. Cut it in half and slice it into 6mm or quarter inch strips.
- Add the shredded ginger root to the bowl.
- Toss to coat all the ingredients with the seasonings. Then, let it marinate for 10 minutes.
- Now, let’s cook the takikomi gohan. Place the ingredients and marinade into the rice cooker.
- Gently distribute them on top of the rice. Avoid mixing the rice and the ingredients before cooking otherwise the dish will not cook evenly. Cover and turn on the rice cooker.
- Now, the takikomi gohan is ready to serve.
- Lightly mix with a rice paddle.
- Place the takikomi gohan into a rice bowl. Finally, top with the chopped mitsuba parsley.
Recipe Notes
Thoroughly marinate the ingredients before cooking so that the dish is more palatable.
Gobo is one of the commonly eaten vegetables in Japan. You can leave it out if it’s not available in your area.
Adding the sake will help to bring out the subtleties of the vegetables and reduce the strong aroma of the chicken.
It’s so nice to find a recipe that doesn’t first subject the reader to pages and pages of self indulgent twaddle “…It’s not until that special moment, when I’m standing in my kitchen my basket overflowing with all the super-fresh and earthy fungi I picked while walking barefoot in the forest, that it truly feels like Autumn…. I always make my own dashi from scratch because not only does it taste so much better, I find the process of making this particular stock very soothing as it takes one to a place of quiet contemplation that’s pure Zen….. blah, blah” THANK-YOU! What’s more it’s delicious
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