Chicken & Gobō Takikomi Gohan

Name: How to cook Chicken & Gobō Takikomi Gohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken & Gobō Takikomi Gohan

Gobō (Burdock Root) is a very popular vegetable in Japan, but it is IMPOSSIBLE to find where I live. I have seen Frozen Sliced Gobō many years ago at an Asian grocery store, and that was the only time I saw Gobō in Australia. Then, I decided to grow them in my vegetable garden. After the extreme weather in this summer, I had a rather poor harvest. Even the best ones were very thin, but I could taste Gobō for the first time in more than ten years.

Ingredient

Food ration :

4 servings

200 g

Chicken Thigh Fillets *cut into small pieces

100 g

Gobō (Burdock Root)

small piece Ginger *sliced into fine strips

100-150 g

Shimeji

1-2 teaspoons

Sesame Oil OR Vegetable Oil

2 tablespoons

Soy Sauce

2 tablespoons

Sake (Rice Wine)

1 tablespoon

Mirin

2 cups

(*180ml cup) Japanese Short Grain Rice

1/2 teaspoon

Salt

Spring Onion *finely chopped

Cooking instructions

* Step 1

Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.

* Step 2

Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.

* Step 3

Heat Oil in a frying pan over medium heat, cook Chicken, Gobō, Ginger and Shimeji for a few minutes. Add Soy Sauce, Sake (Rice Wine) and Mirin, and cook for 1 minute and remove from the heat.

* Step 4

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

* Step 5

Place it into the rice cooker’s inner pot and add the liquid from Chicken, Gobō and Shimeji mixture. Add Water up to the 2-cups-marking. Sprinkle with Salt, and spread Chicken, Gobō and Shimeji on top, but do not stir.