Japanese Mixed Rice with Simmered Shiitake

Have you ever eaten Takikomi Gohan (Japanese Mixed Rice) ?

We often cook various ingredients seasoned together, but it tastes amazing when separately cooked Shiitake are mixed in here! If you eat it, everyone will understand. Very happy when only the Shiitake has a slightly different taste in the simmered dish. And it is very tasty when you use the Shiitake simmered soup for cooking rice. Please cook a lot of Shiitake Nimono.

Shiitake and Chicken Simmered in Stock

Japanese

Braise Stock

Adult Tastes

Rice

Ingredients (4 servings)

80g ( 3-4 mushrooms ) Shiitake Mushrooms and Chicken Stock Shiitake80g ( 3-4 mushrooms )
About 350ml Broth and water
360g Rice
35g Carrots
1 slice Abura-age ( deep-fried tofu )
80g Chicken ( left over from the stock )
2/3 tsp Salt
1-1/2 tsps Soy sauce
1-1/2 tsps Sake
1 tsp Dashi powder
To taste Shredded nori(seaweed)

Steps

Rinse the rice, and place it in the pot of a rice cooker. Add the required quantities of stock and water, sufficient for cooking the 360-milliliter measurement of rice. Let stand for at least 30 minutes before cooking.

Thinly slice the stewed Shiitake mushrooms and chicken. Finely chop the carrot, and cut the abura-age into one-centimeter squares. Finely chop the chicken.

Add the other ingredients and the seasoning (except for the shredded nori) to the rice cooker and stir. Cook as you normally would.

When the rice has finished cooking, mix everything and serve in bowls. Top with the shredded nori.