Chicken Takikomi Gohan Recipe (Japanese Seasoned Rice)

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth offers a lighter option while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar adds acidity without the sweetness of mirin.

chicken

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein while being more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

Place a sieve over a large bowl and pour in 300 g of Japanese short grain rice.

Fill the bowl with water and wash the rice by gently swishing in a circular motion until the water becomes cloudy, then pour it out.

Repeat the washing process three times, even if the water is still cloudy after the third time, this is fine.

Pour the rice into the bowl and soak it in fresh cold water for about an hour.

At the same time, place 2 dried shiitake mushrooms and 275 mL of cold water in a bowl to make dashi, cover it, and leave it to soak for an hour.

After an hour, drain the water from the rice and let it dry in the sieve.

Remove the shiitake mushrooms from the dashi, slice them thinly, and set aside.

Thinly slice 50 g of carrot and cut it into matchsticks.

Cut 10 g of fresh ginger into small pieces.

Cut 150 g of chicken thigh into small pieces, removing the skin to fry separately for extra crispiness.

Heat a frying pan on medium heat, add the chicken skin, and cover it to prevent splashing until crispy, then remove it and place it on kitchen paper.

Add the chicken meat to the pan and fry in the juices from the chicken skin until cooked through, then add the sliced vegetables and fry for about a minute to improve flavor and texture.

Remove the pan from heat and set aside.

In a cooking pot, add the drained rice and dashi, ensuring the pot is large enough for all ingredients.

Pour the contents of the frying pan over the rice, adding the chicken skin if desired.

Add 2 tbsp of soy sauce, 2 tbsp of mirin, 2 tbsp of sesame oil, and 2 tbsp of salt, making sure not to mix the ingredients, then cover the pot and bring to a boil over medium heat.

Once boiling, set a timer for 2 minutes, keeping the lid on to retain steam.

After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes.

After 3 minutes, reduce the heat to the lowest setting and cook for 5 minutes.

Blast the heat on high for 10 seconds, then turn it off and leave the pot on the warm stove for 20 minutes to finish cooking with residual heat.

After 20 minutes, remove the lid and gently mix the rice using a rice paddle, being careful not to crush the rice.

Scoop the rice into a bowl, sprinkle with finely chopped spring onion and crispy chicken skin, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens