{"id":5816,"date":"2023-10-13T05:12:20","date_gmt":"2023-10-13T05:12:20","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5816"},"modified":"2023-10-13T05:23:49","modified_gmt":"2023-10-13T05:23:49","slug":"takikomi-gohan-japanese-mixed-rice","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/takikomi-gohan-japanese-mixed-rice\/05\/12\/5816\/20\/appdev2098\/japanese-food-recipes-4\/vegetable\/","title":{"rendered":"Takikomi Gohan (Japanese Mixed Rice)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00bd\u00a0cups\u00a0uncooked Japanese short-grain white rice\u00a0(or\u00a02\u00a0rice cooker\u00a0cups)<\/li>\n\n\n\n<li>3\u00a0dried shiitake mushrooms\u00a0(0.5\u00a0oz,\u00a015\u00a0g)<\/li>\n\n\n\n<li>\u00bd\u00a0cup\u00a0water\u00a0(for soaking the shiitake and making shiitake dashi)<\/li>\n\n\n\n<li>\u2153\u00a0package\u00a0konnyaku (konjac)\u00a0(3\u00a0oz,\u00a085\u00a0g)<\/li>\n\n\n\n<li>1\u00a0piece\u00a0aburaage (deep-fried tofu pouch)\u00a0(\u00be\u00a0oz,\u00a020\u00a0g)<\/li>\n\n\n\n<li>1\u00a0oz\u00a0gobo (burdock root)\u00a0(4\u00a0inches,\u00a010\u00a0cm)<\/li>\n\n\n\n<li>2\u00a0oz\u00a0carrot\u00a0(3\u00a0inches,\u00a07.5\u00a0cm)<\/li>\n\n\n\n<li>1\u00a0boneless, skinless chicken thigh\u00a0(4.8\u00a0oz,\u00a0135\u00a0g)<\/li>\n\n\n\n<li>1\u00bd\u00a0cups\u00a0dashi (Japanese soup stock)\u00a0(use the shiitake dashi you made from soaking the mushrooms plus standard\u00a0Awase Dashi,\u00a0dashi packet\u00a0or\u00a0powder, or\u00a0Vegan Dashi)<\/li>\n\n\n\n<li>1\u00bd\u00a0Tbsp\u00a0<strong>mirin<\/strong><\/li>\n\n\n\n<li>1\u00bd\u00a0Tbsp\u00a0<strong>soy sauce<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Garnish<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>mitsuba (Japanese parsley)\u00a0(or substitute green onion\/scallion)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prepare all the ingredients. For the Japanese short-grain rice,\u00a01\u00bd\u00a0US cups or\u00a02\u00a0rice cooker cups (360\u00a0ml,\u00a0300\u00a0g) of uncooked rice yields roughly\u00a04\u00a0servings (3\u00bd\u00a0US cups,\u00a0660\u00a0g) of cooked rice.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Wash\u00a0<strong>1\u00bd cups uncooked Japanese short-grain white rice<\/strong>\u00a0in a large bowl. Rice absorbs water very quickly when you start washing, so don\u2018t let the rice absorb the opaque water. Gently wash the rice in a circular motion, add water, and discard it. Repeat this process about 3\u20134 times.<\/li>\n\n\n\n<li>Let the rice soak in water for\u00a0<strong>20\u201330 minutes<\/strong>. Then, transfer the rice into a sieve and drain completely for at least\u00a0<strong>15 minutes<\/strong>.\u00a0<strong>Tip:\u00a0<\/strong>It&#8217;s important to soak the short-grain rice. Why not soaking in the seasoning? Soy sauce and other seasonings actually prevent the rice from absorbing water.<\/li>\n\n\n\n<li>Soak\u00a0<strong>3 dried shiitake mushrooms<\/strong>\u00a0in\u00a0<strong>\u00bd cup water<\/strong>\u00a0for 15 minutes. I place a smaller bowl on top to keep the mushrooms submerged in the water at all times.<\/li>\n\n\n\n<li>In a small saucepan, bring 2 inches (5 cm) of water to a boil. Place\u00a0<strong>\u2153 package konnyaku (konjac)<\/strong>\u00a0in the boiling water and cook for 1 minute to get rid of any odor. Transfer the konnyaku to a plate to cool. Add\u00a0<strong>1 piece aburaage (deep-fried tofu pouch)<\/strong>\u00a0to the same pot of boiling water and cook for 1 minute. This removes the excess oil from the aburaage. Transfer the aburaage to a plate to cool. Discard the water.<\/li>\n\n\n\n<li>Scrape the skin of\u00a0<strong>1 oz gobo (burdock root)<\/strong>\u00a0with the back of your knife. The earthy flavor and aroma of the gobo is right underneath the skin; therefore, you only need to scrape off the outer skin. Do not use a peeler. Then, make a cross incision at the thick end of the gobo about 1 inch (2.5 cm)\u00a0deep. This helps make shaving the gobo easier.<\/li>\n\n\n\n<li>Shave the gobo from that end while constantly rotating the root with the other hand, as if you were sharpening a pencil with a knife. Soak the shaved gobo in a bowl of water to prevent discoloration.<\/li>\n\n\n\n<li>Cut\u00a0<strong>2 oz carrot<\/strong>\u00a0in half lengthwise and cut diagonally into thin slices. Then, cut the slices into julienned or smaller pieces.<\/li>\n\n\n\n<li>Cut the aburaage and konnyaku into thin small strips.<\/li>\n\n\n\n<li>Cut\u00a0<strong>1 boneless, skinless chicken thigh<\/strong>\u00a0into \u00be-inch (2-cm) slanted pieces. Hold your knife at 45-degree angle and slice the chicken. This\u00a0sogigiri\u00a0cutting technique gives the chicken more surface area so it will cook faster and soak up flavors quickly.<\/li>\n\n\n\n<li>Squeeze the liquid from the rehydrated shiitake mushrooms and\u00a0<strong>save the soaking liquid<\/strong>\u00a0(this is called\u00a0Shiitake Dashi). Remove the stems and cut the caps into thin slices.<\/li>\n\n\n\n<li>Strain the shiitake dashi into a bowl through a fine-mesh strainer to get rid of any dirty particles. In a measuring cup, add&nbsp;<strong>all the shiitake dashi<\/strong>&nbsp;plus enough additional dashi to make&nbsp;<strong>1\u00bd cups dashi (Japanese soup stock)<\/strong>.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Garnish INSTRUCTIONS&nbsp; To Prepare the Ingredients<\/p>\n","protected":false},"author":1,"featured_media":5817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[],"class_list":["post-5816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Takikomi-Gohan-Japanese-Mixed-Rice.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5816"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5816\/revisions"}],"predecessor-version":[{"id":5818,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5816\/revisions\/5818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5817"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}