Chicken and Vegetable Rice

Name: Chicken and Vegetable Rice
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Asian, Japanese
Ingredients: 1½ cups Japanese short-grain rice; 2 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 teaspoon kosher salt; ¼ cup loosely packed katsuobushi (bonito flakes), finely chopped; 2 ounces burdock root (gobo) or other hearty root vegetable, peeled and cut into thin matchsticks; 1 small carrot, peeled and sliced ⅛ inch thick on the bias; 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces; 3 ounces shimeji (beech) mushrooms, trimmed

4 steps

Prep:1hCook:25min

Here’s a more action-packed take on Takikomi Gohan—a one-pot meal of rice, dark chicken meat, mushrooms, carrots, and burdock root. If you can’t find burdock or don’t like it, try parsnips or turnips.

Updated at: Tue, 29 Aug 2023 20:04:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories421.3 kcal (21%)

Total Fat4 g (6%)

Carbs67.5 g (26%)

Sugars2.9 g (3%)

Protein24.7 g (49%)

Sodium1071.3 mg (54%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsshort-grain rice

Japanese

2 tablespoonssoy sauce

2 tablespoonsmirin

2 tablespoonssake

1 teaspoonkosher salt

¼ cupkatsuobushi

loosely packed, bonito flakes, finely chopped

2 ouncesburdock root

gobo, or other hearty root vegetable, peeled and cut into thin matchsticks

1carrot

small, peeled and sliced 1/8 inch thick on the bias

12 ouncesboneless skinless chicken thighs

cut into 1-inch pieces

3 ouncesshimeji mushrooms

trimmed

Instructions

Step 1

Place the rice in a fine-mesh strainer and rinse under cold water, using your fingers to agitate the rice, until the water runs almost clear. (Alternatively, place the rice in a pot or bowl and rinse and drain away the water three times.)

short-grain rice1 ½ cups

Step 2

Transfer the rice to a 1½-quart enamel-glazed cast-iron pot (or similarly sized heavy saucepan or earthenware donabe) and add the soy sauce, mirin, sake, salt, and 1¼ cups water. Sprinkle the chopped katsuobushi over the top. Let the rice soak for at least 20 minutes or up to 1 hour.

soy sauce2 tablespoons

mirin2 tablespoons

sake2 tablespoons

kosher salt1 teaspoon

katsuobushi¼ cup

Step 3

Once the rice has soaked, add the burdock and carrot, and then the chicken. Separate the shimeji mushrooms from one another and add them. Bring the water to a simmer over medium heat, then cover the pot, drop the heat to low, and set a timer for 14 minutes.