Have you noticed that a lot of Japanese recipes only cook for smaller portions? Most of the times recipes are prepared for two servings only. Taking the takikomi gohan for instance, I searched online and the most I've seen are recipes using 2 rice measuring cups.
It might work for smaller households or for someone who doesn't like leftovers. But for me, I prefer cooking big portions, and I don't mind eating the same thing days after, especially if that means less prepping and cleaning work in the kitchen. So I came up with this recipe using 4 rice measuring cups, that way you'll get like 6 to 8 servings in the end. Nice to have an alternative for different needs.
Pork bamboo shoot and shiitake takikomi gohan -
Ingredients (for 6 to 8 portions)?
- 4 rice measuring cups white rice
- 400 grams pork belly slices
- 260 grams fried bean curd / inari age
- 12 shiitake mushrooms
- 1 medium small carrot
- 2 bamboo shoots
- 60 grams chicken essence or chicken stock
- 3 1/2 rice measuring cups water
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice cooking wine
- Some chopped scallion (optional)
How?
Measure the rice then add to the inner pot of rice cooker. Rinse the rice then drain a few times. Leave it drained in the end.
Slice the pork to shorter pieces. Peel and slice the carrot to sectors. Destem and slice the shiitake mushrooms to quarters or halved if using smaller mushrooms. Squeeze dry the inari age then slice to strips. Peel and trim the bamboo shoots then slice to sectors. Destem and chop the scallion if using any for garnish in the end.
Add all these ingredients on top of the drained uncooked rice. Pour in chicken essence and 3 1/2 rice measuring cups of water. You can simply use all water or substitute the chicken essence/stock with some chicken bouillon.
Also add 2 tablespoons of soy sauce and 1 tablespoon of rice cooking wine. Some prefer to add a bit of mirin too, but the inari age I'm using here was already seasoned. It's quite sweet, as the packaging says Kyoto style seasonings. However, you can modify the seasonings based on your preference.
Since we're adding quite the amount of ingredients on top of rice, once pouring in the liquid, you probably won't see the edge of the water. One might start thinking is there enough water to cook the rice? Trust me, the amount of liquid I listed here should yield a bit more than enough needed.
Transfer the rice pot to the rice cooker and start cooking. Once ready, bring out the inner pot.
Fluff the grains and make sure all the ingredients have been evenly mixed together. Scoop to serving bowls and garnish with chopped scallion if using.
It can take a few practices before mastering the rice water ratio when making takikomi gohan. When unsure, I'd prefer soggier rice in the end compared to slightly undercooked rice. So I tend to use more liquid.
Keep in mind that the ingredients you used will also release some liquid, especially inari age. Remember to squeeze them dry before adding to the rice cooker.
Other takikomi gohan 炊き込みご飯 recipes:
No comments:
Post a Comment