Heat me up, Scotty: Takikomi Rice

14 Nov

It’s now a cold season. May I make a suggestion?

Boil the rice inside with soy sauce and goods  for keeping body comfortable temperature.

Warm of rice for body is clever technique on such a cool day.

Takikomi Gohan

Rice cookers rock. Not only do they cook perfect rice every time, they also give you the freedom to make dishes like takikomi gohan. At the danger of sounding like an infomercial, I have to say that it’s SO EASY to make. Just to throw in some veggies (and possibly meat) and seasoning in with your rice, press “cook” and wait for deliciousness. The best part is, these make great onigiri (rice balls) for tomorrow’s lunch.

There are two ways to make it:

  1. The easy way.
  2. The REALLY easy way.

How to make takikomi rice “The easy way”:

  1. Wash and rinse 2 cups of plain, Japanese rice. Drain. Put into your rice cooker and fill to the “2” line with fresh water.
  2. Drop in some sliced mushrooms (shiitake, shimeji, enoki, matsutake, button, etc.) cubed carrots, sliced bamboo shoots (takenoko), strips of inari (deep fried tofu sheets), bite-sized pieces of raw chicken or thin slices of pork, half a can of tuna, or whatever other fillings you like or have in your kitchen.
  3. Season with 1 Tbsp sake, 3/4 tsp salt, 2 tsp soy sauce, 2 tsp mirin (or 1 tsp sugar).
  4. Press “cook”. Enjoy. Serve with a sprinkle of some crumbled or sliced nori (dried seaweed) or sesame seeds on top for garnish.

How to make takikomi gohan the REALLY easy way:

  1. Wash and rinse 2 cups of plain, Japanese rice. Drain. Put into your rice cooker and fill to the “2” line with fresh water.
  2. Add a pre-packed bag of fillings and bag of seasoning (available at Fujiya) and press “cook”. Enjoy.

 

pre-mixed set of fillings for takikomi gohan

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