Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms)
Place washed rice in a fry pan, add water then leave it for 30 minutes.
Wipe dried kelp with a wet paper towel to remove dust. Cut the chicken thigh into bite-sized pieces. Tear maitake mushrooms with hands into bite size. Remove the stem off the shiitake, and cut the cap and the core into 1cm cubes. Cut the green onion with kitchen scissors into 7mm widthwise.
Add soy sauce and mirin seasoning into the fry pan (1) then mix them together. Add dried kelp, chicken thigh, maitake and shiitake mushrooms, and cook over a high heat. Cover it after starting to bubble and cook over a low heat for 20 minutes. Turn the heat off and leave it with a lid on for 10 minutes.
Pour shichimi pepper over after serving the rice in a bowl, then scatter the green onion over it.
Director of this sectionGo Igarashi / Cooking Specialist
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc. He is the president of the FoodCreativeFactory Corporation