Japanese rice dish in which short grain rice is cooked with vegetables, mushrooms, seafood, or meat. It’s usually seasoned with Japanese stock (dashi) and soy sauce. In this recipe we use Tuna or Salmon and prepare it all in Kotori.
AuthorHungry PandaCategoryFishDifficultyIntermediateMix soy sauce, mirin, dashi, gobo, carrot, the sugar and leave for 15 minutes.
At the same time, if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.
Add the rice to the Kotori inner bowl.
Add sauce and fill with water to the SHORT GRAIN level 3⁄4 line.
Add the tuna or salmon to the top of the rice along with the mushrooms.
Place the lid, select the SHORT GRAIN function and press START.
After the rice is cooked stir well and allow to rest on KEEP WARM for 10 minutes.
Add the spring onion and the sesame then stir well through the rice.
Garnish with extra spring onon and sesame seeds.
Ingredients
Ingredients of takikomi usually vary depending on the season. Popular ingredients include – bamboo shoots, beef (thinly sliced or scraps), chestnuts, fall clams or asari, Hijiki seaweed, Matsutake mushrooms, king oyster, maitake, shimeji, Pacific saury or Sanma and peas. Ingredients should be 25% ratio to rice.