- This ‘Chicken & Shimeji Takikomigohan’ is a very simple rice dish yet so tasty as it is seasoned with the oyster sauce. Shimeji can be replaced with Shiitake, Oyster Mushrooms, Maitake or other Asian mushrooms OR you can add multiple types of them.
- Sep 16, 2016 - Shimeji gohan - rice cooked with shimeji mushrooms and chicken in flavoured dashi stock. It's so yummy that you can eat it by itself without any dishes!
effort: 😫 reward: 😋
Teriyaki Salmon. Teriyaki Salmon Bento box recipes consists of cooked rice, teriyaki salmon and a.
source: personal recipe (see below)
comments:
This is a mash up of a recipe from RecipeTin Japan and another one from Just One Cookbook. I've just adjusted it a bit to have more convenient quantities for myself. It makes for a healthy, light lunch. If you want to turn it into something more substantial you can add chicken/aburaage (shredded fried tofu -- you can find it in the frozen section of Asian/Japanese grocery stores). Below are photos of matsutake and shimeji mushrooms, but you can use pretty much any mushrooms in this recipe. Also, remember you need to soak the rice beforehand so make sure you leave yourself time to do that before you start.
Ingredients
- Essential:
- 6 large matsutake mushrooms, sliced lengthwise (or an equivalent amount of shimeji or other mushrooms)
- 2 julienned carrots
- 1 (250ml) cup short grain/sushi rice
- 1 (250ml) cup dashi
- 1 Tbsp sake (sub dry sherry)
- 1 Tbsp soy sauce For a more substantial meal:
- shredded aburaage
- 150g chicken thigh fillets, cut into small pieces (plus extra 1tsp soy sauce, 1 tsp sake for marinating)
Method
- Wash the rice multiple times until the water runs clear.
- Soak the rice in plain water for 30 minutes to an hour (it needs less soaking in summer, more in winter).
- If you're using chicken, for the last 15 minutes of the rice soaking time, marinade the chicken in a bag with 1tsp of soy sauce and 1 tsp of sake
- If you're using aburaage, pour hot water over it to remove excess oil, then squeeze the water out and cut it into little strips with a pair of kitchen scissors.
- Drain the soaked rice well using a sieve, and shaking to get rid of any excess water.
- Place rice in a medium-sized, heavy based pot, then add the dashi and 1 Tbsp of sake and 1 Tbsp of soy sauce
- Shake the pot gently to make the surface of the rice is even and flat.
- Place chicken, then mushrooms and carrots, and then aburaage (if you are using) on top of the rice.
- Cook the rice and when the water starts bubbling, put the lid over the rice, reduce the heat to low and cook for 12-15 minutes until there is no water at the bottom of the pot (check by listening whether you can hear it bubbling). Do NOT open the lid while cooking.
- Take the pot off the heat and leave for another ten minutes with the lid on. Then take the lid off and fluff up the rice with a fork or rice spatula (if you have one), being careful not to damage the mushrooms.
- Serve!
This ‘Chicken & Shimeji Takikomigohan’ is a very simple rice dish yet so tasty as it is seasoned with the oyster sauce. Shimeji can be replaced with Shiitake, Oyster Mushrooms, Maitake or other Asian mushrooms OR you can add multiple types of them.
Makes
4 to 6 Servings
Ingredients
Japanese Short Grain Rice 3 cups (*180ml cups)
Shimeji 150g
Chicken Thigh Fillets 250 to 300g
Salt 1/4 teaspoon
Sake 1 tablespoon
Oyster Sauce 3 tablespoons
Soy Sauce 1 tablespoon
Sesame Oil 1 teaspoon
Water (OR Dashi Stock) to make the soup 600ml
Toasted Sesame Seeds
Toasted Nori
Method
Shimeji Gohan Recipe Chinese
Shimeji Rice Recipe
- Cut Chicken into small pieces, add Salt and Sake and massage. Set aside for ten minutes.
- Make the soup by mixing Oyster Sauce, Soy Sauce and Water to make it 600ml. You can use Dashi Stock instead of Water for more umami.
- 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.
- Drain the rice and put it into the rice cooker’s inner pot. Add the Chicken pieces and the soup.
- Cut off the bottom of Shimeji and tear into smaller pieces. Spread the Shimeji pieces over the rice and liquid evenly. Then press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then add Sesame Oil, and loosen and mix gently. Sprinkle some Toasted Nori and Toasted Sesame Seeds over and serve.