Easy Takikomi Gohan

Por Just One Cookbook · 45 min

Ingredientes

Modo de preparo

1. Wash 1½ cups of uncooked short-grain rice in several changes of water, gently swirling and draining each time, about 3–4 times.
2. Soak the rice in water for 20–30 minutes, then drain it in a sieve for at least 15 minutes.
3. Soak 3 dried shiitake in ½ cup water for 15 minutes, keeping them submerged with a small bowl on top.
4. Boil 2 inches (5 cm) of water in a small pan. Blanch the konnyaku for 1 minute, then move it to a plate to cool. Blanch the aburaage in the same water for 1 minute, then move it to a plate to cool. Discard the water.
5. Scrape the burdock skin with the back of a knife, not a peeler. Make a 1-inch (2.5 cm) deep cross cut at the thick end, then shave the burdock into thin pieces by rotating it. Soak the shavings in water to prevent discoloration.
6. Cut the carrot in half lengthwise, slice diagonally thin, then cut into julienne or smaller pieces.
7. Cut the aburaage and konnyaku into thin small strips.
8. Cut the chicken thigh into ¾-inch (2 cm) slanted pieces at a 45-degree angle.
9. Squeeze the shiitake, saving the soaking liquid as shiitake dashi. Remove the stems and thinly slice the caps.
10. Strain the shiitake dashi through a fine-mesh strainer, then add enough extra dashi to make 1½ cups in total.
11. Drain the rice into the rice cooker pot. Add 1½ Tbsp mirin and 1½ Tbsp soy sauce, then pour in the dashi mixture and mix well. Level the rice.
12. Place the chicken evenly on top of the rice without mixing. Scatter the remaining ingredients over it, hard ones first and soft ones last, without mixing. Close the lid and start cooking right away.
13. Use the Mixed Rice setting if available. When done, stir the rice and toppings with a rice paddle using a light slicing motion.
14. Serve hot or at room temperature, topped with chopped mitsuba or green onion.
15. Leftover rice keeps up to a month in the freezer; do not refrigerate.

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