It is a rice dish seasoned with with him and soy sauce, accompanied by mushrooms, vegetables, meat or fish.
In the Kansai legion where I was born, this dish was called Kayaku gohan. Here, I share with you my Kayaku gohan recipe, a healthy and nourishing version.
The key to making it flavorful is adding mushrooms and using root vegetables. Otherwise you can adjust the ingredients as you wish while respecting the quantity of liquid preparation.
Ingredients: for 5 people
- 300 g of rice (2 cups of 180ml)
- 2 dried shiitake mushrooms
- 10 cm carrot
- 10 cm of white raids (or 1 turnip)
- 100 g chicken (optional)
- 300 ml total of liquid preparation: shiitake mushroom broth (water used for rehydration) + le dashi* (which you can also use in powder form: 5 g of dashi powder* and water)
- 2 tbsp. soy sauce
- 3 tbsp. tablespoon of mirin
- 1 pinch of salt
Preparation
- The day before, in a small container, rehydrate the dried shiitake in water. Leave in the refrigerator.
- Pour the rice into a fairly fine strainer. Under running water, wash the rice until the water running out is clear.
In a saucepan, place the rice and 300 ml of liquid preparation, soy sauce, mirin and salt. Leave everything to soak for about 20 minutes.
- Squeeze the shiitake mushrooms to remove as much water as possible and cut them into 3mm strips. Do not throw away the shiitake broth, it will be used to cook the rice.
Wash, peel and cut the carrot and radish into 2 cm long julienne strips. (Cut the chicken into small pieces if you want to add it.)
Spread the cut ingredients over the rice in the pan.
- Cover, heat over medium heat until boiling.
Once boiling, cook for 12 minutes over very low heat. At the end of cooking, increase the heat to high for about 1 minute and turn off the heat.
- Remove from the heat, leave the lid on and let sit for 10 minutes.