Takikomi Gohan

🥘 Ingredients

• short-grain rice 2 cups
• cold water 6 cups
• soy sauce 2 Tbs
• mirin 1 Tbs
• sake 1 Tbs
• dashi 2 cups
• &(1)drained rice
• chicken thigh 5 oz
• dried shiitake 4
• carrot ½
• abura-age 1 sheet

1. 1

   Rinse short-grain rice in cold water 3 min until it runs almost clear, then leave it in a sieve to 30 min , which is this recipe's version of a soak.
2. 2

   Stir soy sauce , mirin and sake into dashi in a jug .
3. 3

   Spread &(1)drained rice in a heavy saucepan , pour @&( timer over it, and lay chicken thigh , dried shiitake , carrot and abura-age on top without stirring any of it in.
4. 4

   Bring @&( timer to a boil uncovered, then clamp the lid on and drop to the lowest flame 12 min .
5. 5

   Rest @&( timer off the heat with the lid shut 10 min , then fold it over from the bottom of the pan so the seasoning that has sunk comes back up through it.