Rice with Chicken, Carrot and Shimeji Mushroom

Rice with Chicken, Carrot and Shimeji Mushroom

This dish is called takikomi-gohan. In this very popular dish form Japan rice is cooked with several ingredients in a fully flavored stock. Kayanoya Premium Dashi Stock Powder gives the very best flavor of this excellent rice dish. If you own a rice cooker, use it. If you are cooking in a pot over stove top, follow the instruction below. By either method the preparation is simple and the result delicious.

2-3 servings

Ingredients

  • 1 ½ cups polished short-grain or medium grain rice
  • 1 teaspoon canola oil
  • 3 ½ ounces chicken thigh, skin attached
  • 3 ½ ounces carrot
  • 2 ½ ounces shimeji mushrooms (half a bag) or other mushrooms such as Cremini or oyster mushrooms
  • 1 ¾ cups water
  • 1 tablespoon shoyu (soy sauce)
  • ¼ teaspoon sea salt
  • 2 teaspoons mirin
  • 1 packet Kayanoya Premium Dashi Stock Powder

Directions

  1. Rinse the rice in a bowl with running water several times, changing water at each time. Soak the rice in a bowl of new water for 20 minutes; then drain it.
  2. Heat a non-stick skillet over medium heat. Add the oil. When the oil is hot add the chicken skin side-down. Cook the chicken over low-medium heat for 3 minutes, or until the skin is lightly golden.
  3. Cut the carrot into 2 inch long, thin strips using vegetable cutter, or with a cooking knife. Remove the very bottom of the Shimeji mushrooms and by hand break them up into small sections. When using other mushrooms, cut them into slices.
  4. Place the drained rice in a pot. Add the water, shoyu, salt and mirin, and level the surface of the rice. Sprinkle the Premium Dashi Stock Powder over the rice. Place the carrot and mushrooms evenly on top of the rice. Place the chicken in the center of the mushroom and carrot layer. Cover the pot with a tight fitting lid, and put it over medium-high heat. Cook the rice until the water in the pot starts boiling, or for about 4 minutes. Turn the heat to medium and cook for 6 minutes. Turn the heat to very low and cook the rice for 10 minutes. Let the cooked rice stand in the pot, covered, for 5 minutes.
  5. Remove the lid and carefully transfer the very hot chicken to a chopping board. Cut the chicken into small bite-sized pieces. Transfer the chicken to the rice pot and with a spatula fold and mix the chicken and vegetables throughout the rice. Divide and serve the rice in two to three small bowls.