Takikomi gohan recipe japanese seaweed

Takikomi gohan recipe japanese seaweed

By Setsuko Yoshizuka. Japanese Food Expert

Updated Feb 22, 2016.

Takikomi gohan is really a traditional Japanese dish of seasoned and mixed grain where all the ingredients are steamed combined with the grain producing a dish that's filled with scrumptious flavors. Frequently, takikomi gohan is made from fresh periodic ingredients for example vegetables, mushrooms. or sea food, which frequently paves the way for various creative mixtures of ingredients.

Traditional takikomi gohan that is frequently offered in your home at family dinners features a couple of standard ingredients including: carrots, shiitake, gobo (burdock root), konnyaku (yam cake), and chicken. This five ingredients are thought a really fundamental combination. The grain is just seasoned with soy sauce. mirin. sake. and salt.

Article Edited by Judy Ung

  • 2 1/4 cup Japanese short grain grain
  • 1/4 lb boneless chicken leg, reduce small pieces
  • 1 teaspoon soy sauce
  • 4 shiitake mushrooms, stem removed and sliced thinly
  • Water for reconstituting shiitake if using dried mushrooms
  • 1/4 gobo (burdock root)
  • 1/4 block of konnyaku (yam cake or demons tongue cake), reduce small , thin rectangles and blanched
  • 3 inches carrot, peeled and reduce small , thin rectangles
  • 2 1/2 cups water + additional water when needed
  • 2 Tablespoons of soy sauce
  • 1 Tablespoons of sake
  • 1 Tablespoons of mirin
  • 1/2 teaspoon salt
  • Kizaminori (thinly sliced dried seaweed), optional garnish
  • Aonori (fine dried eco-friendly seaweed powder), optional garnish

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  1. Wash grain and drain inside a colander. Put aside for half an hour.
  2. In a tiny bowl, go ahead and take cubed chicken leg meat and marinate with 1 teaspoon soy sauce .
  3. Remove the outside gobo (burdock root) skin having a knife or vegetable peeler and shave into thin strips. Soak gobo strips inside a bowl water for around a few minutes. Drain the gobo and hang aside.
  4. Prep vegetables: carrot, konnyaku (yam cake) and shiitake mushrooms. If shiitake mushrooms are dried, reconstitute in water. Remove excess water and slice. Reserve shiitake soaking liquid to make use of instead of a few of the water within the next step #5.

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  1. Put 2 1/2 glasses of water inside a pan. If reserved shiitake soaking liquid can be obtained, make use of this to from the 2 1/2 glasses of water. Add sake, mirin, two tablespoons of soy sauce. and salt. Heat the simmering liquid. Add chicken, carrot, gobo, shiitake, and konnyaku towards the liquid and simmer for around a few minutes, skimming off any foam or impurities that rise towards the surface. Remove from heat and awesome.
  2. Separate the simmered ingredients (vegetables, chicken, and konnyaku yam cake) and also the liquid, utilizing a colander, but reserve the simmering liquid.
  3. Then add water towards the simmering liquid to create 2 1/2 cup of liquid total.
  4. Put washed grain in grain oven and pour the liquid within the grain. Gently stir and put simmered ingredients on top. Start the grain oven. When grain is cooked, allow the grain steam for around ten minutes before opening the lid from the grain oven.
  5. Lightly mix the grain and ingredients having a grain paddle (shamoji) until ingredients are incorporated. Serve in small grain bowls out of the box, or garnish with kizaminori (thinly sliced dried seaweed), or aonori (finely ground eco-friendly seaweed powder)

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