Trying on a new, foreign dish is always an exciting endeavour. Pair it with photography and you have one sumptuous feast!
Takikomi Gohan is a Japanese rice dish that is usually associated with the autumn season, as the vegetables commonly used are more abundant during that season. I have found the recipe through the Humble Bean website and after a couple of schedule mishaps, my friend whynotwinnipeg and I finally got the chance to make it together!
whynotwinnipeg is Japanese, so obviously he has cooked the meal numerous times. I haven’t, which even added to the excitement since I like to try new dishes.
As per the recipe I downloaded, you will need the following ingredients:
1 3/4 cups white short-grain rice
1 3/4 cups dashi (we used powdered dashi and mixed with water)
sliced chicken thighs (remove the skin)
1 tbsp. sake
2 tbsp. soy sauce
dried shiitake mushrooms
gobo (burdock root)
1 small carrot (cut in strips)
1/4 piece konnyaku
I was relieved that my friend was there to help because we started cooking fairly late. In addition to that, it was my first time using gobo (burdock root) and konnyaku yam so I had a crash course on Japanese Food 101 while preparing the ingredients.
This recipe does not waste any time! Since we had to soak the rice in dashi (for half an hour), we were also chopping and peeling the necessary ingredients so we never really had to wait for it to be ready.
I would recommend to use a rice cooker instead of cooking takikomi gohan using a regular pot. That way the rice cooks more evenly and easier to mix the ingredients after cooking.
The best thing about this recipe is that it is very filling. Since you have lots of ingredients in it already, there’s no need for you to prepare another dish or viand, though I think it would be nice to pair this with grilled salmon! Yum!