Takikomi-gohan (Soy sauce flavored rice cooked with chicken and mushrooms)
Rice 2 cups
Dried kelp 5 x10 cm
Chicken thigh 100g
Maitake mushroom (or oyster mushroom) 1 pack
Shiitake mushroom 3 pieces
Green onion 1
Soy sauce 2 tablespoons
Mirin seasoning 2 tablespoons
Shichimi pepper Appropriate amount
Adding a multiple number of mushrooms enhances the flavors and makes the rice even more delicious. Shichimi pepper spices to sharpen the taste.
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.
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