New! Takikomi Gohan (Japanese Mixed Rice)

Takikomi Gohan (Japanese Mixed Rice) is a risotto that uses five kinds of ingredients. In Japan, vegetables, mushrooms, meat or seafood are mainly used, and the most important thing is rice. But it is not water used to cook rice, but Japanese stock To increase the flavor, there is also the use of soy sauce, mirin, and sake "Japanese seasoning sambo三宝". Of course, all the ingredients to be used can be added according to personal preference. Vegetarians can also change all the ingredients, and the broth can also be replaced with kelp broth. 

Ingredient:

Boneless chicken thigh - 1nos

Cooking sake - 1/2Tbsp

Salt - little

Red Carrot - 50g

Mushroom - 3-4pcs

Gobo (burdock)- 30g

Konnyaku - 30g

Seasoning:

Cooking sake - 1Tbsp

Mirin - 1Tbsp

Soy sauce - 1Tbsp

Sugar - 1/2Tbsp

Sesame oil - Little

Rice - 300g

Dashi soup - 300g

Salt - 1Tbsp

Recipe video:

Preparation:

Clean the rice and soak it in clean water for at least 30 minutes (let the rice fully absorb the moisture and become fuller).

Cut the chicken into pieces and marinate (cooking sakes & salt) for 5-10 minutes.

Carrots are sliced and shredded.
The Gobo burdock is peeled with the back of a knife, sliced and shredded (Soak in water).
Konnyaku blanched for 1-2 minutes, sliced and shredded.
Shiitake mushroom slices.

Add sesame oil to the pot and fry the chicken pieces until they are colored (does not need to be fully cooked).

With the remaining oil in the pan, fry soft carrots, burdock, konnyaku and mushrooms.

Put the chicken pieces, add seasoning, and stir fry evenly.

Put the soaked rice into the rice cooker, add the broth and a little salt, and stir well.

Add the fried ingredients and spread.

Start cooking mode.
Let the rice rest for another 10-30 minutes to make the grains distinct.

Stir the rice and ingredients well.

Takikomi Gohan done, please enjoy~

~Thanks For Chef Crystal Chew providing recipes & videos~