Kayaku Takikomi Gohan Onigiri

Name: Kayaku Takikomi Gohan Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: Deep-fried bean curd (aburaage) 1, about 60 g (2 oz); Carrot 80 g (3 oz), peeled and chopped; Devil’s tongue jelly (konnyaku) 100 g (3½ oz); Washed Japanese short grain rice 400 ml (13½ oz); Japanese soy sauce (shoyu) 3 Tbsp; Dried shiitake mushroom 3, cleaned and soaked in 300 ml (10 fl oz / 1¼ cups) water for 30 minutes; Water 200 ml (6¾ fl oz) + more if needed; Mirin 1 Tbsp; Salt ⅓ tsp; Chicken thigh fillet 1, about 100 g (3½ oz), finely chopped; Burdock (gobou) 80 g (3 oz), washed, finely chopped and soaked in water for 10 minutes and drained

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Kayaku takikomi gohan is a popular rice dish from the Kansai region in Japan. Originally, the word kayaku was the general term for supporting ingredients used in Traditional Chinese Medicine. This word has been adopted to refer to taste-enhancing ingredients used in rice and noodles. Try adding seasonal vegetables to make different varieties of kayaku takikomi gohan.

Ingredients

Asia
China
Japan
Snack
Breakfast
Summer

Ingredients

Method