A delicious easy family dish. takikomi means cooked with things included. gohan is rice.
That used to be prepared in the kama, the old fire-wood rice-oven. Modern rice-cooker are able to replicate the slower cooking process.
rince 1 cup of Japanese rice (Koshihikari for instance, a good non-Japanese substitute is italian Arborio rice )
-1.2 cup of water,
-veggies (onion and negi leeks),
-a piece of kombu seaweed,
-feet of shiitake,
-a dry chili pepper,
-2 tbs of mirin
-3 tbs of low sodium soy sauce (or 2 of regular)
Start the rice cooker on “takikomi mode”.
You can do that in an iron cast pot. Add a little more water. Heat on low-medium till it boils slightly. Lower on minimum for about 20/30 minutes. Be careful that it does not burn. No problem on a real stove or induction, but be careful on a gaz stove. Let sit another hour before reheating very slowly.
You get this.
The bottom is nicely caramelised… Delicious !
Recut the meat and kombu in small chunks, serve with goma-shio (sesame and salt), and cut greens of negi.
A white miso soup with abura-age (fried tofu) and green sprouts of soy beans.