Thursday, March 21, 2013

Takikomi Brown Rice

When I was growing up, we didn't have takikomi rice. We had maze gohan. I have since learned that takikomi rice is rice cooked with the vegetables and flavorings, and maze gohan is rice with the vegetables and flavorings added after the rice has cooked.

This Takikomi Brown Rice is surprisingly easy to make!

 I found this package of dried vegetables while perusing the shelves at Marukai the other day.

 Although I don't read Japanese, the little information on the back of the package was what made me decide to try this. It's got dried burdock--gobo--dried carrot and dried radish, all of which I'd use in making takikomi gohan.

 My first thought was that I should have asked someone in the store to translate the instructions for me--so this is going to be my best guess as to how to use this package of dried vegetables.

I know that if I put the dried vegetables as-is into my rice cooker, they would soak up all the water, so I added 1 cup of water to rehydrate them.

I added 2 tablespoons of hijiki, thinking that it would add nice color to the dish.

 You can see the vegetables are plumping-up nicely.

As it turns out, the vegetables need more water than just one cup. I ended up adding 1 1/2 more cups water because the rice was still hard after cooking was done in the rice cooker.

Add 2 1/2 cups water to the vegetables and hijiki while you're getting the rest of the ingredients.


Takikomi Brown Rice

Ingredients:

2 cups brown rice, rinsed and drained
1 package dried vegetables, soaked in 2 1/2 cups water
2 tablespoons dried hijiki
4 shiitake mushrooms, sliced
1 teaspoon dashi--bonito or kombu 
1 tablespoon curry powder
1 tablespoon shoyu
2 tablespoons mirin
3 cups water
1/2 teaspoon salt, optional
1/2 cup julienne cut cooked green beans, peas, edamame or other green vegetable

 Add all ingredients to the rice cooker pot, along with 3 cups water. Be sure to add any additional water left from the soaked, dried vegetables.

Stir gently to evenly distribute the curry powder, close the lid and cook!

When the rice is done, let it steam for 15 minutes, then add the green beans and mix well.

If you're using frozen peas or green beans, thaw them in the microwave or under warm water a little first, and mix well.

Taste and adjust seasoning.



Itadakimasu!


***

Remember my friend Sue?

She has been a guest cook a few times here on FOODjimoto.com.

She made German Chocolate Cake, Grandma Kimbro's 2 Layer Cheesecake and The Best Caramel Corn.

 Sue's grandchildren visited a few weeks ago and I was asked to come and take some photos of their family. What a treat!

Remember the Sour Cream Apple Muffins I made for the baby shower at Sue's?

Meet Avery.

 He is such a DOLL!

Payton is now a big sister!

I just LOVE that lip!

 Baby teeth! I love baby teeth too.

 Bobby and Jen were in town for Rick & Jessica's wedding and for a nice visit home. They live on the East Coast.

It doesn't seem that long ago that Bobby & Bryan were playing soccer with my son Rick. Now they're both grown and Bob's got a family of his own.

Thank you, Sue, for asking me to come and take some photos of your beautiful family!

It was a lot of fun.


***



Takikomi Brown Rice

Ingredients:

2 cups brown rice, rinsed and drained
1 package dried vegetables, soaked in 2 1/2 cups water
2 tablespoons dried hijiki
4 shiitake mushrooms, sliced
1 teaspoon dashi--bonito or kombu 
1 tablespoon curry powder
1 tablespoon shoyu
2 tablespoons mirin
3 cups water

1/2 teaspoon salt, optional

1/2 cup julienne cut cooked green beans, peas, edamame or other green vegetable

1. Soak dried vegetable package and hijiki in 2 1/2 cups water and set aside.
2. Slice mushrooms.
3. Put 2 cups brown rice, 3 cups water, sliced mushrooms, 1 tablespoon shoyu, 2 tablespoons mirin, 1 teaspoon dashi, 1 tablespoon curry powder, dried vegetables and hijiki plus any leftover water from soaking, into rice cooker pot. Stir gently to mix evenly and cook. Let steam for 15 minutes when rice cooker is finished cooking.
4. Stir in cooked green beans or peas.
5. Taste and adjust seasoning.

1 comment:

  1. This such a healthy, hearty meal in a bowl. BEAUTIFUL photographs!

    ReplyDelete