Mixed Steamed Rice 「炊き込みご飯」

レシピ

材料・調味料 (3 人分)

Uncooked short grain rice: 1 cup

Dashi powder: 1 table spoon (to taste)

Soya sauce: 1 table spoon

Salt: To taste

* Cooking sake: 1 table spoon

* Mirin: 1 table spoon

* Sugar: A pinch

Water: Refere to rice's packaging instructions

Chicken thigh: 1/6 cup

Takenoko (bamboo shoot): 1/6 cup

Carrots: 1/6 cup

Konyaku (devil's tongue): 1/6 cup

Mixed wild mushroom (Shitake): 1/6 cup

作り方

1: Measure your rice and wash it in your pot until the water runs clear.

2: Add your desired ingredients from soy sause, sake, mirin, salt, sugar and dashi powder to your rice and then top it up with water to the amount that is required to cook your type of rice (or maybe even slightly less, due to the stock produced from your other ingredients in the cooking process)

3: Mix rice well and put it aside.

4: Dice all topping into small easy to cook peaces.

Attention: all ingredients as toppings should maximum amount the same as the rice (less is good but more is NO) so for example if you have 1cup rice and 6 items as ingredients you'll need 1/6 cup of each ingredient... if you had 10 ingredients then you'd need 1/10 cup of each ingredient!

5: Boil the Konyaku (devil's tongue) for about 5 minute and wash it off before use to get rid of its distinctive smell.

6: Wash the fried tofu with boiling water and dry it off with kitchen towel/paper to get rid of excess oil.

7: In order of cooking time (1st is the one with the longest time needed to cook) layer your other ingredients on top of the rice without mixing.

8: If using rice cooker just set it to cook normal rice and all would be done automatically for you.

9: If cooking over stove, lid the pot and cook on high until the water starts boiling then change it to medium.

10: On the stove the rice is done when all the water is visibly gone and when you splash water to the side of the pot it would quickly sizzle and evaporate without dripping down.

11: Mix the rice with toppings and serve hot, can garnish and decorate with freshly chopped spring onion.

ENJOY!

ポイント

- As I was cooking for a muslim I emited any ingredient with alcohol so no mirin or sake was in this version (as suppose to the original Japanese mixed rice recepies but I've included them in the recipe fo those who like to know marked with * )

- You can use a rice cooker for this on normal white rice setting, after adding all liquids to the rice just top it up with water according to the instructions of your rice cooker for the amount of rice you are using.

- Add the toppings on top of the rice after you add the water in order of how long the may take to cook in layers and mix everything after it is cooked fully so for example meat and harder vegetables that take long to cook would be the first layer on top of the rice and the fried tofu which is already a cooked ingredient is the last layer at top!

- Toppings to mix in rice can be anything you like, I have even use salmon as my meat.
Other typical toppings in Japan are burdock root (shredded very thinly), onion, ginger and etc.