Takikomi gohan

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.