Thursday, December 15, 2011

Tuna Gomoku Takikomi Gohan - Video Recipe

Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients.


https://www.youtube.com/watch?v=HlCNAmBu2sM

The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!! You can use a can of tuna & any vegetables to make this dish ;)



For the seasoning, I used Yamasa's Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock) which versatile and delicious: ideal for noodle soup, marinades, dressings and dipping sauces such as Soba, Udon, Teriyaki, and Tempura. I'm sure it is available overseas at Asian grocery stores.
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/english/products/foodservice/seasoning-foodservice/kombu-tsuyu/

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Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
rice cooker

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
70g (2.5oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried Shiitake mushrooms
100g (3.5oz.) Takenoko (boiled bamboo shoot)
1 Aburaage (deep-fried Tofu pouch)
50ml Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock)
1 tbsp. Sake

Directions:
1. Wash rice and leave for about 30 minutes.
2. Soak dried Shiitake mushrooms in water until they become soft (or microwave at 500w for 2 minutes). Pour hot water over the Aburaage and wrap in paper towel to remove excess water. Cut carrot, Takenoko, and Aburaage into short and thin strips.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Kombu Tsuyu, Sake, and tuna with oil, and mix well. Put Shiitake mushrooms, carrot strips, Takenoko strips, and Aburaage strips on top of the rice. Place the pot into the rice cooker. Cover and press the button to start.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Toss the rice lightly using a rice paddle, then serve.

レシピ(日本語)
http://cookpad.com/recipe/232280
http://cooklabo.blogspot.com/2008/10/blog-post_03.html
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