Takikomi Gohan is a delicious and nutritious way to enjoy Japanese rice. Cooked with meat and seasonal vegetables flavored with Japanese condiments, this dish is commonly enjoyed with fish and miso soup in the cooler autumn months.

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INGREDIENTS:
- 300 g uncooked Japanese short-grain rice
- water for soaking
- 2-3 dried shiitake mushroom(s)
- 3-5 g dried kelp(s) - (kombu) 3-5g is one small sheet
- 275 ml cold water - to make dashi
- 150 g boneless chicken thigh(s) - skin on
- ½ tsp cooking oil
- 3 sheets fried tofu pouch(s) - (aburaage) thinly sliced
- 50 g carrot(s) - peeled and julienned
- 10 g fresh ginger - peeled and julienned
- 2 tbsp soy sauce
- 2 tbsp tsuyu sauce - Check out my homemade tsuyu recipe
- 2 tbsp mirin
- 2 tbsp sake
- finely chopped green onions

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TIMESTAMPS:
00:10 Preparing the Rice and Dashi
02:09 Cutting Vegetables
03:22 Prepping Chicken
04:11 Pre-cooking the Ingredients
05:10 Cooking the Rice

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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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#japaneserecipes #takikomigohan #japaneseseasonedrice

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