Easy Rice Cooker Matsutake Gohan Food

EASY RICE COOKER MATSUTAKE GOHAN

Steps:

• Put rice and water in a rice cooker and set aside for 30 minutes.
• Add matsutake, carrots, soy sauce, and sake in the rice cooker and turn on the switch to start.
• After rice cooker turns off, gently mix the rice to distribute the goodies on the top.
• Cover the rice.
• Allow to rest for 10 minutes before serving.
• Optional: I also add one abura-age (fried tofu), rinsed, squeezed, and sliced into thin strips when I put in the matsutake.
• Sometimes, I'll also include a bit of diced chicken as well.
• During the resting time, I sprinkle a few frozen green peas on the top of the rice to add a bit of color just mixing them in before serving.

JAPANESE MIXED RICE (TAKIKOMI GOHAN)

Steps:

• Cook the rice as per usual and drain.
• Remove fat and skin from chicken, cut into small pieces, sprinkle sake onto the chicken and let stand for about 10 minutes.
• Cut the carrot into julienne strips (very thin!).
• If using dried shiitake, soak in 1/2 cup of water to soften, remove stem and cut into julienne strips. If using regular button mushrooms, just go ahead and cut into little pieces skipping the soaking step (same if you are using other type of fresh (not dried) mushroom).
• Pour the stock, mushroom soaking water (or water and extra stock), chicken, carrot, and mushroom into a pot and heat.
• When it begins to boil, add sugar and sake, and simmer for about 2 minutes Add soy sauce and sale, and continue to simmer for a couple more minutes.
• Remove the solids from the pot (use a colander with a pot/bowl underneath if you need to), and let the liquid stand until cool (if using a rice cooker, liquid should be cool; if stovetop, then it doesn't matter).
• Place the rice into the liquid. If there it is a bit dry, add more warm water. Add the solid ingredients back in, and cook (or transfer to rice cooker and cook as usual).
• When it's done, keep covered for about 10 minutes. Mix the rice so that the ingredients will spread evenly.
• Put into small bowls and serve.

JAPANESE RICE/GOHAN

Steps:

• Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
• Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.