Simple Way to Prepare Perfect Chicken & Shimeji Takikomi Gohan
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Chicken & Shimeji Takikomi Gohan. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken & Shimeji Takikomi Gohan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken & Shimeji Takikomi Gohan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken & Shimeji Takikomi Gohan is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Chicken & Shimeji Takikomi Gohan using 11 ingredients and 6 steps. Here is how you cook it.
This ‘Chicken & Shimeji Takikomi Gohan’ 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.
Ingredients and spices that need to be Make ready to make Chicken & Shimeji Takikomi Gohan:
- 3 cups Japanese Short Grain Rice (*180ml cups)
- 150 g Shimeji
- 250-300 g Chicken Thigh Fillets
- 1/4 teaspoon Salt
- 1 tablespoon Sake
- 3 tablespoons Oyster Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 600 ml Water (OR Dashi Stock) to make the soup
- Toasted Sesame Seeds
- Toasted Nori
Instructions to make Chicken & Shimeji Takikomi Gohan
- 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.
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