Japanese Chicken and Vegetable Rice — Takikomi Gohan
A Japanese celebration rice dish, short-grain rice cooked together with shiitake, burdock, carrot, and chicken in a seasoned dashi broth until every grain is deeply flavoured.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash and soak 250g short-grain rice 30 minutes, then drain. Cut 250g chicken thighs into 2cm pieces. Slice 75g shiitake mushrooms thinly. Soak 50g peeled burdock in cold water 5 minutes, drain, pat dry. Cut carrot into matchsticks. Slice 1 aburaage piece thinly. Slice 2 scallions and measure sesame seeds.
Build
Place drained rice in a medium heavy pot or small Dutch oven. Add 300ml dashi, 2 tbsp tamari, 1.5 tbsp mirin, 1 tbsp sake, and 0.5 tsp salt. Stir gently. Arrange chicken, shiitake, burdock, carrot, and aburaage evenly over the rice surface without stirring.
Simmer
Bring to a simmer over medium heat, about 1 to 2 minutes. Cover tightly, reduce heat to lowest setting, cook 18 to 20 minutes without lifting the lid until rice absorbs liquid and becomes tender.
Rest
Remove from heat, keep covered, rest 10 minutes. While takikomi gohan rests, heat 400ml kombu dashi to just below a simmer in a small pot. Add 100g silken tofu and 2.5g rehydrated wakame. Whisk 1.5 tbsp white miso paste off the heat until dissolved, stir into dashi gently.
Finish
Uncover takikomi gohan, fold gently from the bottom to distribute all ingredients evenly through the rice. Ensure every portion has rice, chicken, and vegetables mixed together.
Plate
Transfer takikomi gohan to 2 serving bowls or serve family-style from the pot. Garnish with scallion and toasted sesame seeds. Serve miso soup and 50g pickles alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.