Photograph of the finished Takikomi gohan

Japan · Cơm trộn rau củ nấu kiểu Nhật Takikomi gohan

Takikomi gohan

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 360 g
  • Photograph of Chicken breast Chicken breast 200 g
  • Photograph of Carrot Carrot 80 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 20 g
  • Photograph of Burdock root Burdock root 80 g
  • Photograph of Fried tofu aburaage Fried tofu aburaage 2 pieces
  • Photograph of Dashi broth Dashi broth 520 ml
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Mirin Mirin 40 ml
  • Photograph of Cooking sake Cooking sake 32 ml
  • Photograph of Spring onion Spring onion 12 g

Method

  1. 1 Wash the rice and soak it in water for 30 minutes to allow the grains to absorb enough water, then drain it.
  2. 2 Soak shiitake mushrooms until soft, then julienne carrots, burdock root, and fried tofu (aburaage).
  3. 3 Cut the chicken breast into small pieces and marinate with soy sauce and sake for 10 minutes.
  4. 4 Put the rice in a pot, pour in the dashi broth mixed with soy sauce and mirin, then arrange the toppings evenly on top without stirring.
  5. 5 Cook it like regular rice, then let it sit for an additional 10 minutes to allow the grains to dry out.
  6. 6 Fluff the dough to mix the filling well, sprinkle with chopped scallions, and serve.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: Cook the rice and filling (arranged in step 4) under low pressure for 4 minutes, then release the pressure naturally for 10 minutes. After that, open the lid and let it sit for another 5 minutes to allow the rice to dry. Do not stir before cooking to prevent the rice from sticking to the bottom.

Start cooking