Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, oysters takikomi gohan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Oysters Takikomi Gohan is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Oysters Takikomi Gohan is something which I have loved my entire life.
How To Make Takikomi Gohan (Recipe) 炊き込みご飯の作り方（レシピ）. "Adobong Talaba" (oysters in adobo sauce). Takikomi Gohan is a Japanese mixed rice recipe made with seasonal ingredients, this comforting dish is perfect to enjoy with simple meals. Takikomi gohan (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
To get started with this recipe, we must first prepare a few ingredients. You can cook oysters takikomi gohan using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Oysters Takikomi Gohan:
- Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
- Prepare 1 cup Dashi Stock *OR 1 cup Water and 1/4 teaspoon Dashi Powder
- Prepare 1 tablespoon Sake (Rice Wine)
- Make ready 1 tablespoon Mirin
- Make ready 1 & 1/2 tablespoons Soy Sauce
- Get 1 small piece Ginger *sliced into fine strips
- Make ready 150-200 g Oysters *cleaned in salted water
- Get 1 Spring Onion *finely chopped
- Get Toasted Sesame Seeds *as required
I cooked boiled rice with Japanese Pepper, ginger, edamame. My family like Takikomi Gohan, seasoned and cooked rice with various ingredients and in Spring I often make. Takikomi Gohan is seasoned steamed rice with meat and vegetables. It's also called Gomoku Takikomi Gohan can be eaten at restaurants like Kamameshi restaurants specialized in Takikomi.
Instructions to make Oysters Takikomi Gohan:
- Remove Oysters from the shell and wash in salty water, then drain.
- Heat Dashi Stock in a saucepan, add Sake (Rice Wine), Mirin, Soy Sauce and Ginger, and bring to the boil. Add the cleaned Oysters into the boiling soup and cook for 1-3 minutes or until cooked. Leave aside to cool slightly.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Drain the rice and place it into the rice cooker’s inner pot.
- Transfer the cooked Oysters to a bowl as they are not to be cooked with rice. Cover with plastic wrap and set aside. Add 1/2 cup cold water to the soup, and pour the soup, with the ginger, over the rice up to the 2-cups-marking on the pot. If soup was not enough, add water to make it to the marking. *Note: Avoid the settlings in the soup, such as sands.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix with the cooked Oysters gently.
- Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.
In general, takikomi gohan refers to any steamed rice dish which incorporates seasonings, vegetables, and proteins. This particular kinoko gohan recipe is seasoned with a mixture of dashi, soy sauce. This takikomi gohan recipe takes leftover vegetables and combines them with Japanese rice and dashi stock for a hearty Takikomi Gohan Mixed Rice. My son likes all kinds of mushrooms. Takikomi translates to seasoned and cooked, Gohan is cooked rice.
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