Takikomi Gohan (Seasoned Rice with Chicken and Vegetables)

Rice cooked in soy sauce and mirin with chicken, carrot and shiitake mushrooms in one pot.

TIME BREAKDOWN
Prep: 40 min
Cook: 30 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g short-grain or sushi rice
  • 280ml cold water
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 200g skinless boneless chicken thighs, cut into 1.5cm pieces
  • 1 carrot, cut into thin matchsticks
  • 100g shiitake mushrooms, sliced
  • 100g frozen peas
  • 2cm fresh root ginger, finely grated
  • 2 spring onions, finely sliced

Method

  1. Rinse the rice in a sieve under cold running water until the water runs almost clear, then drain and put in a heavy, lidded saucepan with the water, soy sauce and mirin. Leave to soak for 20 minutes.

  2. Scatter the chicken, carrot, shiitake and ginger over the rice without stirring.

  3. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid. Scatter the peas over the top, replace the lid and leave off the heat for 10 minutes.

  4. Check the chicken is cooked through, then fold everything together gently and serve scattered with the spring onions.