Kayaku Gohan

Name: Kayaku Gohan
Ingredients: 1 1/2 cups short-grain rice; 1/2 cup ground meat or diced chicken, optional; 2 tablespoons corn, grapeseed, or other neutral oil, if youre using meat; Salt and black pepper to taste; 1/4 pound shiitake mushrooms, stems discarded (or reserved for stock), caps sliced; 1 small carrot, finely diced; 1/4 cup chopped canned bamboo shoots, water chestnuts, or celery; 1/4 pound fried tofu (aburage) or firm tofu, well pressed, (page 491), cut into chunks or strips; 3 tablespoons soy sauce; 3 tablespoons mirin or honey; 2 1/2 cups Dashi or chicken stock, preferably homemade (page 162 or 160), or water

11 ingredients

8 steps

Ingredients

1 1/2 cups short-grain rice
1/2 cup ground meat or diced chicken, optional
2 tablespoons corn, grapeseed, or other neutral oil, if youre using meat
Salt and black pepper to taste
1/4 pound shiitake mushrooms, stems discarded (or reserved for stock), caps sliced
1 small carrot, finely diced
1/4 cup chopped canned bamboo shoots, water chestnuts, or celery
1/4 pound fried tofu (aburage) or firm tofu, well pressed, (page 491), cut into chunks or strips
3 tablespoons soy sauce
3 tablespoons mirin or honey
2 1/2 cups Dashi or chicken stock, preferably homemade (page 162 or 160), or water

Directions

1

Wash the rice and soak it in water to cover while you prepare the other ingredients.
2

If you are using the meat or chicken, put the oil in a medium skillet over medium heat.
3

Add the meat or chicken and cook, stirring occasionally to break up lumps, until it browns; season with a bit of salt and pepper and turn off the heat.
4

In a medium saucepan or flameproof casserole with a lid, combine all the ingredients including the meat or chicken and the drained rice.
5

Bring to a boil over medium heat, then stir once and cover.
6

Reduce the heat to low and cook for about 20 minutes, or until the liquid is absorbed.
7

Turn off the heat and let sit, covered, for 15 to 30 minutes.
8

Taste and adjust the seasoning, then serve.