Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Very Adaptable [Basic Recipe] Takikomi Gohan. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

The Ingredients needed to make Very Adaptable [Basic Recipe] Takikomi Gohan:

1. It’s of For the 5-ingredient chicken rice
2. You need 1/2 of to 2/3 piece Chicken thigh meat
3. It’s 1 1/2 tbsp of C. Usukuchi soy sauce, to pre-season the chicken
4. It’s 1 1/2 tbsp of C. Mirin to pre-flavor the chicken
5. It’s of Basic Takikomi Gohan
6. Prepare 12 1/2 ml of A. Sake
7. Prepare 700 ml of White rice
8. Prepare 285 ml of A. Water
9. It’s 40 ml of A. Mentsuyu, homemade or store-bought
10. You need 50 ml of A. Chicken stock (made properly from chicken…or use water instead)
11. You need 12 1/2 ml of A. Mirin
12. Prepare 12 1/2 ml of A. Sake
13. You need 1 piece of B. Aburaage (blanched in boiling water and julienned)
14. You need 1 of B. Burdock root (shaved into thin pieces and soaked in water)
15. You need 285 ml of A. Water
16. It’s 1 of B. Shiitake mushrooms, carrots etc. - whatever vegetables you like
17. It’s 50 ml of A. Chicken stock (made properly from chicken…or use water instead)
18. Prepare 1/4 tsp of Dashi stock granules
19. It’s 1 piece of B. Aburaage (blanched in boiling water and julienned)
20. You need 1 of B. Burdock root (shaved into thin pieces and soaked in water)
21. It’s 1 of B. Shiitake mushrooms, carrots etc. - whatever vegetables you like
22. It’s 1/4 tsp of Dashi stock granules

Step to make Very Adaptable [Basic Recipe] Takikomi Gohan:

1. Rinse the rice well and drain in a fine mesh sieve. Leave for at least 90 minutes to drain thoroughly.
2. Put the A. ingredients in a bowl and set aside. I use frozen chicken soup that I have stocked, but you can use water instead.
3. Cut up the B. ingredients into easy to eat piece Drain off any excess moisture.
4. Put the drained rice from Step 1 and the Step 2 ingredients in the rice cooker, and soak for 30 minute
5. The total of the Step 3 ingredients is a bit less than 400 ml, so its just the right amount of liquid for 2 rice cooker cups of rice.
6. If you have drained the rice properly in Step 2, the liquid should be enough for the rice cooker 2 cup line.
7. After Step 4 (soaking for 30 minutes), add the dashi stock granules and mix in. Mix the rice at least once.
8. Add the cut up ingredients from Step 3 to the rice cooker, switch the cooker on and cook as usual.
9. To make the 5-ingredient chicken rice Cut the chicken into easy to eat pieces and combine with the C. ingredient Let rest for 30 to 40 minute
10. Dont let the chicken sit for too long or it will become too salty.
11. Grill the chicken over an open flame until lightly singed on the outside. The chicken can still be raw inside, but this open-flame quick grilling adds a lot of flavor. You can skip this step if you prefer, and the rice will still be fine.
12. If you dont have access to an open flame to grill the chicken, leave as-is but pat the surface dry with paper towel
13. Attention If you dont pat the marinated chicken properly dry, the rice will become too salty.
14. Add the dashi stock granules and Step 3 ingredients (the same as Steps 7 and 8 above), plus the vegetables and chicken (either surface-grilled as in Step 9 or patted dry as in Step 10) to the rice cooker, and cook as usual.
15. The rice is cooked! Mix it up using a cut-and-fold motion with your rice paddle, leave to rest in the cooker for another 10 minutes, and its done.
16. This is the 5-ingredient chicken rice. If you can grill the chicken, it will have a nice grilled taste and be really delicious!
17. Here, I use a Staub 16 cm diameter cocotte to cook 1.5 rice cooker cups of 5-ingredient chicken rice. The color differences in the photos are just because of different lighting condition
18. For how to cook the rice in a Staub pot, see Steps 22 onward
19. Here I just added burdock root and aburaage, and mixed in some simmered shiitake mushrooms when the rice was cooked. This is deliciou
20. Whatever vegetables, meat, etc. you add to the rice, this is a very well flavored takikomi gohan, so its good for onigiri rice ball It also goes well with nori seaweed.
21. Simmered shiitake mushrooms, which are also used as an accompaniment to somen or cold udon noodles, are also great with thi
22. To make 2 rice cooker cups of rice in a 20 cm diameter Staub pot, follow the same steps, just cook in the Staub pot instead of a rice cooker.
23. For Step 7 above start cooking with the Staub over medium heat. When the edges of the liquid start to bubble, adjust the heat so that the flames arent peeking out from under the pot.
24. When big bubbles rises to the surface, cover the cocotte with a lid. Set a timer to 1 minute.
25. I added the additional ingredients without flavoring them, since I mix the simmered shiitake mushrooms in later. Otherwise, add them as specified in Steps 14 and 18.
26. After 1 minute has passed, turn the heat down as low as possible. Set the timer to 9 minute
27. After 9 minutes, turn the heat off and leave the pot with the lid on for 12 minute Do not open the lid until the 12 minutes are up!
28. After 12 minutes, the rice is done. I added the simmered shiitake mushrooms from step 25 here and folded them into the rice.
29. For this version I used really cheap imported matsutake mushrooms, but was still really deliciou The burned bits of rice on the bottom are the best! I think everyone would like thi
30. Concentrated All-Purpose Mentsuyu - For Somen, Udon, and Soba is packed with bonito dashi stock flavor, and is delicious as a noodle dipping sauce!

https//cookpad.com/us/recipes/170505-concentrated-all-purpose-mentsuyu

1. To use this as a somen noodle dipping sauce, use 1 part mentsuyu concentrate to 2.5 to 3 parts
2. My mentsuyu sauce concentrate is a 13 concentrate. If you use commercial mentsuyu, use one with the same concentration.
3. I use this handheld blowtorch. Its less than 2000 yen and is very useful.
4. This is, Manila Clam Seasoned Rice. It has a refined white dashi stock base. Please try it if you like.

So that’s going to wrap it up with this special food Very Adaptable [Basic Recipe] Takikomi Gohan. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!