Takikomi Gohan with Chicken & Shimeji Mushrooms
Make your rice dish burst with flavor! Takikomi Gohan is a great dish to make your ordinary rice dish into a flavorful one! This dish is a staple food of Japan and can be seen from high class restaurants to convenient stores. It is definitely a cultural dish that Japan has been eating for many years. This dish goes very well with Yamasa Tsuyu creating a synergy with all the ingredients.
|2 ½ cups rice, washed and drained|
|3 Tbsp. sake|
|5 Tbsp. Yamasa Tsuyu|
|2 ¼ cups water|
|1/3 lb. chicken breast, cut into small bite-sized pieces|
|1 pack shimeji mushrooms, stems trimmed at the bottom, piece separated|
|3 shiso leaves, thinly sliced|
|¼ cup kinshi tamago (thinly sliced pan-fried egg)|
- Place rice in rice cooker bowl to cook with sake, Yamasa Tsuyu and water.
- Add chicken, shimeji mushroom and steam.
- Serve in 4 individual bowls garnished with shiso leaves and kinshi tamago.
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.