Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken & gobō takikomi gohan. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken & Gobō Takikomi Gohan is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chicken & Gobō Takikomi Gohan is something that I have loved my whole life. They’re fine and they look fantastic.
The chicken (Gallus gallus) is one of humankind's most common and wide-spread domestic animals. They are members of the Phasianidae, or pheasant, family of birds.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken & gobō takikomi gohan using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken & Gobō Takikomi Gohan-
- Get 200 g Chicken Thigh Fillets *cut into small pieces
- Make ready 100 g Gobō (Burdock Root)
- Make ready 1 small piece Ginger *sliced into fine strips
- Make ready 100-150 g Shimeji
- Make ready 1-2 teaspoons Sesame Oil OR Vegetable Oil
- Get 2 tablespoons Soy Sauce
- Prepare 2 tablespoons Sake (Rice Wine)
- Prepare 1 tablespoon Mirin
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Prepare Water
- Make ready 1/2 teaspoon Salt
- Take 1 Spring Onion *finely chopped
Steps to make Chicken & Gobō Takikomi Gohan-
- Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
- Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
- Heat Oil in a frying pan over medium heat, cook Chicken, Gobō, Ginger and Shimeji for a few minutes. Add Soy Sauce, Sake (Rice Wine) and Mirin, and cook for 1 minute and remove from the heat.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Place it into the rice cooker’s inner pot and add the liquid from Chicken, Gobō and Shimeji mixture. Add Water up to the 2-cups-marking. Sprinkle with Salt, and spread Chicken, Gobō and Shimeji on top, but do not stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Sprinkle with some finely chopped Spring Onion and enjoy.
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