Chicken and Shiitake Takikomi Gohan

Method

Rice grains infused with umami broth, mixed with tender chicken pieces and melting vegetables. A soy and mirin-scented steam escapes the pot upon opening.

1. 1

   Wash the white rice in plenty of water, rubbing it gently. Change the water several times until it is perfectly clear. Drain it and let it rest for 15 minutes in a colander so that the grain moistens evenly.

2. 2

   Cut the chicken into 2 cm cubes. Cut the carrot into fine julienne and slice the shiitake mushrooms. Prepare the burdock root into thin shavings (sasagaki) and cut the aburaage into thin strips after blanching it. The pieces should be small enough to mix harmoniously with the rice.

3. 3

   In a bowl, mix the dashi broth, soy sauce, sake, and mirin. Add a pinch of grey sea salt. The mixture should have an amber color and a strong taste that will be absorbed by the rice.

4. 4

   Place the drained rice in the pot. Pour the seasoned liquid over it. Arrange the chicken, carrots, mushrooms, burdock, and aburaage on top of the rice without mixing. Cover and bring to a boil, then lower the heat to minimum for 15 minutes. The liquid must be completely absorbed.

5. 5

   Let rest for 10 minutes off the heat without lifting the lid. Then, mix gently with a wooden spatula by lifting the rice from the bottom up. The grains should be shiny and come apart easily. Sprinkle with chopped chives before serving.