1. Chicken and Egg Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・3.5 oz (100g) Chicken
・1.4 oz (40g) Gobo (Burdock)
・1 Egg
・1/2 tsp Oil
・4/5 cup (200ml) Water☆
・1 tsp Soy sauce☆
・1 tsp Miso paste☆
・1 tsp Oyster sauce☆
・1 tsp Mirin☆
・A pinch of Salt☆
Topping
・Minced green onion
Direction
1. Using a peeler, cut gobo (burdock root) into very thin slices. Cut chicken into small pieces.
2. Wash rice well and drain. Put the rice in a pot. Add ☆, stir well, and place chicken and gobo.
3. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
4. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
5. Turn off the heat and steam for 10 minutes. Make scrambled egg. Mix the cooked rice with egg at the end, and top with minced green onion as you like.
2. Ponzu Salmon Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・2.8 oz (80g) Salmon
・1.7 oz (50g) Maitake mushroom
・4/5 cup (200ml) Water☆
・1 tbsp Ponzu sauce☆
・1/2 tsp Grated garlic☆
・A pinch of Salt☆
・1 tsp Butter
Topping
・Shredded shiso leaves
Direction
1. Wash rice well and drain. Put the rice in a pot. Add ☆, stir well, and place salmon, and maitake mushrooms.
2. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
3. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
4. Turn off the heat and steam for 10 minutes. Mix the cooked rice with butter at the end, and top with shiso as you like.
3. Corn and Fried Tofu Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・3.5 oz (100g) Thick fried tofu (Atsu-age)
・1.7 oz (50g) Canned corn
・4/5 cup (200ml) Water☆
・1 tbsp Soy sauce☆
・1 tsp Dashi powder☆
Topping
・Shredded shiso leaves
・Minced myoga ginger
・White sesame seeds
Direction
1. Cut thick fried tofu (atsu-age) into small pieces. Shred shiso and myoga ginger for topping.
2. Wash rice well and drain. Put the rice in a pot. Add ☆, stir well, and place fried tofu and canned corn.
3. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
4. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
5. Turn off the heat and steam for 10 minutes. Finally, sprinkle shiso, myoga, and sesame seeds.
4. Sweet Potato Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・4.2 oz (120g) Sweet potato
・2.8 oz (80g) Chicken
・1 tsp Soy sauce☆
・1 tsp Sake☆
・1/3 tsp Grated ginger☆
・4/5 cup (200ml) Water★
・1 tsp Dashi powder★
・1 tsp Honey★
・A pinch of Salt★
・1 tsp Butter
Topping
・Black sesame seeds
Direction
1. Cut chicken and sweet potato into small pieces. Season the chicken with ☆.
2. Wash rice well and drain. Put the rice in a pot. Add ★, stir well, and place chicken and sweet potatoes.
3. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
4. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
5. Turn off the heat and steam for 10 minutes. Mix the cooked rice with butter at the end, and top with sesame seeds as you like.
5. Edamame and Kombu Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・2 oz (60g) Edamame beans
・1 sheet of Thin fried tofu (Abura-age)
・2 tsp (4g) Salted kombu (Shio-kombu)☆
・4/5 cup (200ml) Water☆
・1 tbsp Soy sauce☆
・1/2 tsp Sugar☆
Direction
1. Shred thin fried tofu (abura-age). Remove edamame from pod. If frozen, thaw them in the microwave before use.
2. Wash rice well and drain. Put the rice in a pot. Add ☆, stir well, and place thin fried tofu.
3. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
4. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
5. Turn off the heat and steam for 10 minutes. Mix the cooked rice with edamame beans at the end.
6. Chicken and Veggies Standard Takikomi Gohan
Ingredients (2 servings)
・5.3 oz (150g) Raw rice (Japanese short-grain rice)
・2.8 oz (80g) Ground chicken
・1 tsp Soy sauce☆
・1/2 tsp Sugar☆
・1 oz (30g) Lotus root
・1/2 oz (15g) Carrot
・1 Shiitake mushroom
・1-2 tsp Shredded ginger
・3/4 cup (180ml) Water★
・1 tbsp Soy sauce★
・1 tsp Mirin★
・1 tsp Sake★
Topping
・Mitsuba
Direction
1. Mix ground chicken with ☆ in advance. Cut all the ingredients into small, thin pieces.
2. Wash rice well and drain. Put the rice in a pot. Add ★, stir well, and place ground chicken, shredded ginger, lotus root, carrot, and shiitake mushrooms.
3. Cover and cook over high heat; after about 6 minutes, when it boils, reduce heat to low.
4. Cook on low heat for 15 to 20 minutes; after 15 minutes, check to see if water is gone. A good rule of thumb for turning off the heat is when the water is completely gone and there is just a slight smell of burning.
5. Turn off the heat and steam for 10 minutes. Top with mitsuba as you like.
