Chicken Takikomi Gohan Recipe (Japanese Seasoned Rice)

By Sudachi · 110 min

Ingredients

Instructions

1. Wash the rice by swishing it in water, draining, and repeating 3 times. Cloudy water is fine.
2. After the final rinse, cover the rice with fresh water and soak it for 1 hour.
3. Meanwhile, soak 2 dried shiitake mushrooms and 3 g dried kelp in 300 ml cold water for 1 hour to make a dashi.
4. Drain the rice in a sieve and leave it over an empty bowl to dry until ready to cook.
5. Remove the shiitake and kelp from the dashi and keep the liquid. Thinly slice the shiitake and discard the kelp, or save it for another use.
6. Remove the skin from 150 g boneless chicken thigh and cut the meat into bite-sized pieces. Set the meat aside.
7. Heat a small frying pan over medium heat, then add ½ tsp cooking oil and the chicken skin. Cover to prevent splatter and fry both sides until crisp and golden. Drain on kitchen paper and set aside.
8. In the same pan, wipe out excess fat if needed, then add the chicken pieces in a single layer and sear all over until no longer pink.
9. Add the sliced shiitake, ½ carrot, ½ thumb ginger root, and 3 small sheets fried tofu pouch (aburaage), both thinly sliced/julienned. Stir-fry for about 1 minute until lightly coated in chicken fat; they do not need to be fully cooked.
10. Put the drained rice in a pot or rice cooker and pour in the dashi. Spread the contents of the pan over the rice.
11. Add 3 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake and ¼ tsp dashi granules to the pot. Do not stir.
12. If using a rice cooker, close the lid and select takikomi or regular. If using a stovetop pot, bring to a boil over medium heat with the lid on and do not lift it. Once it bubbles continuously, cook for 2 minutes.
13. Reduce to medium-low for 3 minutes, then to the lowest setting for 5 minutes. Turn to the highest heat for 10 seconds, then switch off. Let it steam on the warm stove for 20 minutes.
14. After steaming, open the lid and gently fold the rice with a rice paddle using a cutting and folding motion, taking care not to crush the grains.
15. Divide into bowls, top with the crispy chicken skin and finely chopped green onions, and serve.

Summarized from Sudachi's video. Watch it for the details.

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