Foolproof Takikomi Gohan Recipe

[Hiroyuki]

Foolproof Takikomi Gohan Recipe

Most takikomi gohan recipes are more complicated than they need be and are also prone to mistakes, a common mistake being that the resultant rice becomes rather soggy. Here is a simple, foolproof recipe for mushroom takikomi gohan.

• 720 ml (4 gou) Japanese short-grain rice. 1 gou = 180 ml = 150 g (in the case of rice)
  
• 1/2 carrot
  
• 1 pkg mushroom (oyster mushroom, for example)
  
• 1 abura-age
  

Seasonings

• 4 T soy sauce
  
• 3 T sake
  
• 2 T mirin
  

1. Wash rice in a rice cooker pot with several changes of water, and drain water by tilting the pot. Set aside.

2. Cut carrot into julienne.

3. Pour hot water over abura-age to remove excess oil. First cut abura-age lengthwise into half and then cut into stripes.

4. Cut off stem end of mushroom and discard. Divide mushroom into pieces by hand. Put in a bowl and rinse with water lightly. Put in a colander to drain.

5. Put 1 cup (= approx. 250 ml) of water in a pot (NOT the rice cooker pot), add soy sauce, sake, and mirin. Add mushroom. Bring to a boil and turn off the heat in a few seconds. Put mushroom in a colander to separate it from liquid. DON'T DISCARD THE LIQUID; let it cool.

6. FIRST put carrot and abura-age in the rice cooker pot and add the liquid. THEN add additional water up to the 4-gou level. (See the photo above.) Place the rice cooker pot in the cooker and turn on the cooker.

7. When the rice is cooked, add mushroom and mix well. Serve in a rice bowl.

You can discuss takikomi gohan here

Keywords: Easy, Japanese

( RG1701 )