Kiyomi Mikuni, Nobu Matsuhisa, Pascal Barbot, Heston Blumenthal

Rice with chicken and vegetables

Gomoku gohan

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Preparation info

  • Difficulty

    Easy

  • serves

    4

Appears in

top 1000Dashi and Umami: The Heart of Japanese cuisine

Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

Ingredients

    For the stock

  • 600 ml dashi
  • 1 tbsp sake
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 450 g rice
  • 120 g chicken thighs, boned
  • 1 dried shiitake mushroom
  • 5 cm burdock root, peeled
  • â…“ carrot, peeled
  • â…“ block konnyaku (devil’s tongue)

Method

  1. To prepare the rice, wash and leave it to soak in water for 30 minutes before cooking.
  2. Reconstitute the shiitake mushroom by leaving it to soak in water for roughly 10 minutes. Remove the stalk and slice. Cut the burdock root into sasagaki style, soak in water for 5 minutes then dry.
  3. Cut the chicken into 1 cm cubes. Cut the carrots into 2-3 mm thick matchsticks. Parboil the konnyaku in hot water. Cut to half its thickness, then cut in half lengthways and slice finely into 2-3 mm thick matchsticks.
  4. Gently mix the dashi and other stock ingredients together.
  5. Transfer the rice from the sieve into the rice cooker, add the other prepared ingredients (2) and (3) and stock mixture (4), then turn the rice cooker on. When it is cooked, mix briefly and serve.

© 2009 All rights reserved. Published by Cross Media.