This dish is called takikomi-gohan. In this very popular Japanese dish, rice is cooked with several ingredients in a fully flavored stock. Kayanoya Premium Dashi Stock Powder adds the very best flavor to this excellent rice dish. If you own a rice cooker, use it. If you are cooking in a pot, follow the additional instructions. By either method, preparation is simple and the result delicious.
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 mushroom (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
Rinse rice in a bowl several times, changing water each time.
Soak rice in water for 20 minutes, then drain.
Put non-stick skillet on medium heat. Add oil.
When oil is hot, add chicken (skin side down), and cook on low-medium heat for 3 minutes, or until skin is lightly golden.
Cut carrot into thin 2-inch strips.
Remove bottoms of shimeji mushrooms and break into small pieces by hand. (When using other mushrooms, cut into slices.)
Place drained rice in a pot.
Add water, shoyu, salt, and mirin, and level surface of rice.
Sprinkle on Premium Dashi Stock Powder, and place carrot and mushrooms evenly on top.
Place chicken in center of mushroom/carrot layer.
Cover pot tightly and put on medium-high heat until water starts boiling, or about 4 minutes.
Turn heat to medium for 6 minutes, then turn heat very low for 10 minutes.
Let stand in the covered pot for 5 minutes.
Remove lid, carefully transfer hot chicken to a chopping board, and cut chicken into bite-size pieces.
Transfer chicken to pot and use spatula to mix chicken and vegetables throughout the rice.
Divide and serve in two to three small bowls.