Chicken and Mixed-Ingredient Rice (Takikomi Gohan)

 

[Ingredients] (Serves 2)

Rice: 1.5 go (approx. 225g / 1.5 rice-cooker cups)

Chicken thigh: 60g

Deep-fried tofu pouch (abura-age): 1/3 piece

Konjac (konnyaku): 1/3 block

Carrot: 1/4 piece

Shimeji mushrooms: 1 pack

Sake: 1.5 tbsp

Salt: 1 tsp

Mirin: 2 tsp

Soy sauce: 2/3 tsp

[Preparation]

1. Rinse the rice at least 30 minutes before cooking, then drain in a colander.

2. Cut the chicken thigh into 1cm cubes.

3. Blanch the deep-fried tofu pouch in boiling water to remove excess oil; blanch the konjac in boiling water to remove its characteristic odor. Cut both into pieces similar in size to the chicken cubes.

4. Peel the carrot and cut into 1cm cubes.

5. Trim off the tough ends (stems) of the shimeji mushrooms and separate them into smaller clusters.

[Instructions]

1. Place the rinsed rice and the seasonings into the rice cooker. Add water (not included in the ingredient list) up to the standard water-level mark for the amount of rice used. Add the chicken, deep-fried tofu, konjac, carrot, and shimeji mushrooms; stir once, then cook using the standard setting.

2. Once cooked, let the rice steam for 10 minutes, stir everything together, and serve in bowls.