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This is a past article published in Hiragana Times. Each Japanese paragraph is followed by its English translation or vise versa, and furigana are placed above each kanji to make Japanese study even easier. [Magazine Sample] [Subscription Page]

Takikomi-gohan (Seasonal Mixed Rice)

[From September Issue 2010]

Ingredients [Serves 2] 

  • 1 cup rice (use a rice measuring cup)
  • 200ml dashi (cooking stock)
  • 1 1/2 cup water
  • 3g shaved bonito
     (A) 1/2 tbsp soy sauce
     1/2 tbsp rice wine
  • a pinch of salt
  • 1/4 sheet abura-age (deep-fried tofu)
  • 20g burdock root
  • 10g carrots
  • 1 shiitake mushroom
  • 2 split peas
  • 30g chicken leg meat
  • 1/4 tsp soy sauce
  • 1/2 tsp rice wine

When using a rice cooker:
Follow all instructions up to (8) then use the rice cooker. Mix the rice when the cooking is done and the warmer is turned on.

Tips on cooking a delicious takikomi-gohan:
Add seasoning right before cooking, but beware of using sodium (salt) as it stops the rice from absorbing enough water. The cooked rice will not turn out soft this way.

1. Make the cooking stock by boiling a predetermined amount of water, reduce heat then add shaved bonito. Bring to a boil once again then heat on low for 2 minutes, strain and set aside to cool.

2. Wash rice. Pour rice into a bowl and quickly add water. Rinse briefly by hand then immediately drain the milky-colored water. Swish rice around by hand about ten times then rinse with water another 2 or 3 times or until the water is no longer milky. Drain with a colander then place it in pot with the stock. Set aside to soak for about 30 minutes.

3. Pour boiling water over the abura-age to rinse off excess oil. Then slice it into 3 cm long, 3~4 mm wide strips.

4. Shave the burdock roots into 1.5 to 2 cm strips. Soak in water to remove dirt. Then, drain with a colander.

5. Peel the carrots then cut them into 2 cm julienne slices. Separate the cap and stem of the shiitake mushroom. Thinly slice the cap into 3 mm wide slices, and finely chop the stem length-wise.

6. Remove the string from the split peas. Briefly boil (about one minute) then cut them diagonally.

7. Dice the chicken leg into 1 cm pieces, then season with soy sauce and rice wine.

8. Put (A) (soy sauce, rice wine, and salt), the meat and vegetables into the pan with the rice, and then mix just before steaming.

9. Let sit to steam, then remix to loosen.

10. Fill bowl 70~80% full, leaving space to sprinkle split peas before serving.


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