Okinawa Mixed Rice With Japanese Mugwort Recipes
JAPANESE MIXED RICE (TAKIKOMI GOHAN)
This is a Japanese recipe, and is really a great autumn side dish (though I often eat it as a main dish!). I adapted this recipe from a Japanese cookbook called Recipes of Japanese Cooking.
Provided by Tracy Lee
Categories White Rice
Time 38m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice as per usual and drain.
- Remove fat and skin from chicken, cut into small pieces, sprinkle sake onto the chicken and let stand for about 10 minutes.
- Cut the carrot into julienne strips (very thin!).
- If using dried shiitake, soak in 1/2 cup of water to soften, remove stem and cut into julienne strips. If using regular button mushrooms, just go ahead and cut into little pieces skipping the soaking step (same if you are using other type of fresh (not dried) mushroom).
- Pour the stock, mushroom soaking water (or water and extra stock), chicken, carrot, and mushroom into a pot and heat.
- When it begins to boil, add sugar and sake, and simmer for about 2 minutes Add soy sauce and sale, and continue to simmer for a couple more minutes.
- Remove the solids from the pot (use a colander with a pot/bowl underneath if you need to), and let the liquid stand until cool (if using a rice cooker, liquid should be cool; if stovetop, then it doesn't matter).
- Place the rice into the liquid. If there it is a bit dry, add more warm water. Add the solid ingredients back in, and cook (or transfer to rice cooker and cook as usual).
- When it's done, keep covered for about 10 minutes. Mix the rice so that the ingredients will spread evenly.
- Put into small bowls and serve.
Nutrition Facts : Calories 598.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 23.7, Sodium 1371.7, Carbohydrate 120.7, Fiber 4.4, Sugar 4.2, Protein 16.9
VEGETARIAN MIXED RICE
Being on a budget doesn't limit one to deprive himself of delicious meals. This is a healthy tweak on fried rice, but without any meat. Initially suspicious that I would miss the meat, the contrary was proven! This recipe can also be transformed into a vegan-friendly version by simply substituting the chicken stock for vegetable stock. Enjoy!
Provided by foodieforlife2
Categories One Dish Meal
Time 59m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the drained chickpeas in a colander and pat dry with a paper towel. Remove the skins. Dissolve the saffron threads in the chicken stock. Then, heat the olive oil in a large pan and add the garlic and shallots. Cook for about 3 minutes.
- Add the carrots, chickpeas and paprika powder and stir. Cook until the shallots have slightly browned. Afterwards, add the rice and chicken stock. Cover the pan with its lid and cook on low heat for about 13 minutes. Don't forget to stir the rice sometimes, to prevent sticking and burning!
- Add the broccoli and tomatoes quickly, and let it cook for 4 more minutes. Don't get scared if almost all the liquid seems evaporated.
- At last, add the frozen peas, black pepper and salt and cook for 2 minutes. Finish to taste if necessary.
- For best results, make this dish one night ahead! All the spices and flavors are better absorbed, making it tastier when serving it the next day.
Nutrition Facts : Calories 273.6, Fat 8.4, SaturatedFat 1.3, Cholesterol 2.3, Sodium 830.1, Carbohydrate 42.2, Fiber 4, Sugar 4, Protein 7.7
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10 RECIPES OF JAPANESE MIXED-RICE: A DIFFERENT TASTE FOR EACH SEASON
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