I've been craving takikomi gohan (Japanese-style pilaf) for a while now, and have collected a couple of recipes. For me cooking rice other than plain rice is sometimes tricky because each recipe is so different, and depending on the pot/rice cooker and also the ingredients and seasoning it often requires a few "experiments" or trials before I master a type of rice. So I decided to make takikomi gohan with enoki mushrooms and dried scallops ( to replace fresh mushrooms). I cooked the rice in not only water, but also dashi stock with some sake, mirin, and soy sauce for colour, and I had to say that the finished product was very satisfying. The rice retained its moisture yet was not too mushy, and the addition of scallops gave the dish a nice aroma. Next time I am going to try kabocha gohan and maybe edamame gohan. (yum)
I served it with chicken teriyaki , wakame seaweed soup, as well as a side dish of plummed-flavoured yellow zucchini.晚餐上菜!
- 日式照燒雞腿排佐萵苣
- 梅子醬義大利黃瓜
- 柴魚海帶湯
- 干貝香菇炊飯
The following is a recipe for chicken teriyaki from Just Hungry. You can adapt this method to other meats, and fish such as salmon, cod, sea bream, swordfish, etc
4 small or 2 large chicken thighs, boned
4 Tbs. soy sauce
1 tsp. grated fresh ginger
1 Tbs. mirin
1 Tbs. sugar
Cut the chicken into about 2" / 5cm pieces if necessary. (you can leave small thighs whole.) You can leave on the skin or take it off.
Heat up a frying pan with oil. Salt the chicken pieces very lightly and sear them on both sides in the oil.
As soon as the surface is golden brown, add the soy sauce and ginger, mirin and sugar. Lower the heat to medium-low, and cook the chicken, turning several times, until the sauce is reduced and syrupy.
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