takikomi gohan is a scrumptious and nutritious strategy to take pleasure in Japanese rice. Cooked with meat, seasonal greens, and flavored with Japanese seasonings, this dish is usually loved within the cooler fall months alongside fish and miso soup.
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- what’s takikomi gohan?
- what to eat with takikomi gohan
- takikomi gohan troubleshooting (with options)
- methods to revive takikomi gohan undercooked
- storage
- step-by-step recipe
- carrots
- mushrooms
- chestnuts
- bamboo shoots
- fish
- rooster
- candy potatoes
- aburaage (fried tofu)
- gobo… (Japanese burdock root), and many others.
- miso soup
- sakana no nitsuke (japanese simmered fish)
- saba no misoni (boiled mackerel with miso)
- teriyaki salmon / teriyaki cod
- kabocha nimono (sluggish-cooked pumpkin)
- miso-glazed salmon
- the rice didn’t take in sufficient water
- the components had been blended collectively
- utilizing too many oily components/seasonings
- overfill the rice cooker (if utilizing a rice cooker)
- including seasonings too quickly
- resolution: Enable rice to soak up liquid by soaking in contemporary, chilly water for half-hour to 1 hour. (don’t put any seasoning within the water in the course of the soaking time). let dry earlier than cooking.
- tip: add the rooster on high first so it cooks within the water with the rice. then add the more durable greens in layers with the softer components on high, this can permit the components to cook dinner evenly.
- resolution: restrict the quantity of components to 60-70% of the whole capability of your rice cooker. do not overfill!
- including too many seasonings
- add plenty of watery components
- don’t dry out rice after soaking
- combine components and rice earlier than cooking
- the rice was not cooked instantly after including the seasonings and components
what’s takikomi gohan?
takikomi gohan (炊き込みご飯) is a Japanese flavored rice dish, typically blended with dashi, soy sauce, meat and greens. it’s also often known as “gomoku gohan” (五目ご飯) which implies “5 components” or “kayaku gohan” (かやくご飯) relying on the area.
what’s the distinction between takikomi gohan and maze gohan?
There’s one other flavored rice dish referred to as “labyrinth gohan” (混ぜご飯) which may be actually translated as “blended rice”.
Whereas takikomi gohan and maze gohan are flavored rice dishes, for maze gohan, the components are blended collectively after the rice is cooked. Then again, in takikomi gohan, the rice is cooked with the opposite components.
fashionable components for takikomi gohan
There aren’t any guidelines for this dish, however a number of the most appreciated components are under:
On this recipe, I exploit carrots, shiitake mushrooms, rooster, ginger, and aburaage (fried tofu).
what to eat with takikomi gohan
takikomi gohan is mainly a tastier and extra nutritious strategy to take pleasure in rice. it additionally comprises seasonal greens and is often eaten in the course of the fall months.
The commonest strategy to take pleasure in it’s with fish, miso soup, and presumably some form of pickle. listed below are some good dishes to serve with takikomi gohan!
takikomi gohan troubleshooting (with options)
takikomi gohan is definitely fairly a sophisticated dish to organize, if nothing else, it’s way more troublesome than cooking plain rice. It is not so simple as throwing rice, meat and greens right into a pot, the best way the components react collectively can lead to shock failure. I additionally failed a number of occasions after I began experimenting with this recipe, so I wish to share what I discovered alongside the best way.
here’s a listing of the most typical issues confronted when making takikomi gohan and methods to repair them.
the rice is undercooked/too arduous
the most typical failure is certainly undercooked rice. by saying undercooked, it signifies that the core of the rice remains to be arduous and ugly to eat.
Chances are you’ll suppose it has to do with cooking time, however the issues actually lie elsewhere.
potential causes:
the rice didn’t take in sufficient water
If you cook dinner rice (particularly with out a rice cooker), it is essential to let the rice take in water.
Rice cannot take in water when seasonings are blended with it. water with soy sauce or salt will enhance the osmotic strain and the water will be unable to enter the rice grains.
To keep away from this downside, soak rice in water to soak up for at the very least half-hour (1 hour in winter) earlier than cooking. as soon as it has been soaking for half-hour -1 hour, drain the water and permit the rice to dry for some time. this releases extra water. should you do not dry the rice after soaking, then the water content material shall be too excessive and should end in soggy rice, so watch out!
the components had been blended collectively
For those who combine the components into the rice earlier than cooking, the greens will take in the water and the rice is not going to cook dinner inconsistently, leading to arduous rice. so as a substitute of blending the components earlier than cooking, place them on high of the rice with out mixing.
it is essential that you do not combine every part till after the rice is cooked.
mainly, we wish to boil the rice within the water and steam the greens on high.
backside up instance: rice → rooster → carrot → mushroom → aburaage (fried tofu).
utilizing too many oily components/seasonings
this will solely be utilized when utilizing sure rice cookers.
Most rice cookers use a sensor to detect the temperature and alter the heating temperature, but when there may be an excessive amount of oil within the components, the temperature can get too excessive and that causes the temperature adjustment on the rice cooker to not work. work correctly.
if the rice is undercooked when utilizing sure components, there could also be an issue with the oil content material of the components.
To forestall that from taking place, many rice cookers in Japan have a particular “takikomi gohan” setting.
placing an excessive amount of within the rice cooker
this solely occurs when utilizing the rice cooker.
For those who put too many components in a rice cooker, there’s a likelihood that the components will exceed the capability.
on this case, the sensor within the rice cooker will not be working correctly and the rice will not be cooked by means of.
including seasonings too quickly
Seasonings like soy sauce include salt, however salt-containing water will increase the osmotic strain and makes it tougher for the rice to soak up the water.
If seasonings are added too early, the water could not attain the middle of the rice. in consequence, the rice could not take in sufficient water and stay arduous within the center.
to repair this, I add the seasonings because the final step earlier than cooking and do not combine them.
rice is soggy/too moist
One other frequent takikomi gohan downside is that the rice turns into soggy. that is primarily because of an excessive amount of fluid being added and there are two primary causes for this downside typically.
including too many seasonings
Seasonings like soy sauce, mirin, and sake add to the water content material. due to this fact you will need to cut back the water accordingly, in any other case you’ll find yourself with an excessive amount of liquid.
utilizing the correct amount of liquid to rice ratio is essential for cooking rice for any event.
add plenty of watery components
For those who add loads of watery greens like radishes or mushrooms, the water from the components can come out and add again to the water content material and make the rice soggy.
Chances are you’ll must restrict the quantity of components or use rather less water if you wish to use loads of some of these components.
uneven taste and colour
The final frequent downside when making takikomi gohan is that the colour and taste usually are not uniform. potential causes are:
each could cause uneven taste and colour, in addition to make the rice undercooked.
For instance, should you put together the rice the night time earlier than and use the timer perform, the seasonings will sink to the underside over time. in consequence, the rice on the backside soaks up the robust taste in a single day, inflicting uneven taste and colour.
The rule of thumb for takikomi gohan is to cook dinner the rice as quickly because the seasonings and components are added! (additionally, no mixing!)
methods to revive takikomi gohan undercooked
even when we strive our greatest to be extra cautious, takikomi gohan with arduous rice can nonetheless occur to one of the best of us. however do not throw it away for that! there’s a strategy to revive the dish.
Unfold the rice in a skinny layer on a plate, sprinkle with about 1-2 tablespoons of water, cowl with plastic wrap, and microwave at 500-600w for two-3 minutes. combine takikomi gohan and warmth once more for 1-2 minute intervals, mixing every time, till desired smoothness is achieved.
storage
You probably have leftovers, I like to recommend freezing them. it may be frozen for about 1 month.
I typically give it within the type of a rice ball and wrap it in cling movie for straightforward, particular person servings. you can too hold it in a tupperware.
merely reheat it within the microwave everytime you wish to eat it!
(I don’t advocate refrigerating takikomi gohan.)
