Tuesday, October 6, 2015

Chicken and Mushroom Sweet Rice

鶏ときのこの炊き込みおこわ

DSC_7283White rice was valuable and hard to obtain long ago in Japan. Putting ingredients in a stone pot along with seasoning added to the rice cooking method was welcomed because you could use less rice. It has evolved since then and hundreds of recipes are available now days but my favorite still is the five ingredients rice(五目ご飯), because I get nostalgic about my late mother…she made the best seasoned rice…my complaint was that she only made it on special occasions; 1-2 times a year.DSC_7282

It tastes great even if it gets cold, plus no need for side dish…maybe some pickle or salted plum(梅干)?…clear broth is not too bad a combination either…mmm…baked egg(卵焼き), I must add.

Ingredients and Instruction  for 3-4 servings (Print Recipe Here)
Revised recipe of Masahiro Kasahara

Necessary equipment –rice cooker

  • 2 cups (rice cooker cup) sweet rice (もち米)
  • 1 package shimeji mushroom, cut off ends, separate
  • 1 package enoki mushroom, cut off the ends, cut in half then separate
  • 4 shiitake mushroom remove stems, chop cap into 4-5 piecesDSC_7258
  • 2 chicken thighs, boneless, skin on, butterfly the chicken so that the chicken is mostly flat.
  • Combined seasoning (3 Tablespoons soy sauce or tamari, 2 Table spoons each of mirin and sake) mixed in a measuring cup.
  • 2x4 dried kelp sheet, clean the surface with moist paper towel
  • 1-2 stems of mitsuba/Japanese parsley (optional) roughly cut leaves.DSC_7261
  1. Wash rice and soak in plenty of water. Cover with plastic wrap. Refrigerate for 3-4 hours. If you are using regular white rice then soak just 30 minutes.DSC_7257
  2. Put all mushrooms in a non-stick frying pan. Dry sauté mushroom at low- medium heat until the volume goes down to about half and it becomes aromatic, about 3-4 minutes. Set aside.DSC_7262
  3. Heat another pan (or quickly clean the same pan used in step #2) at medium-high. Place chicken skin side down to brown the skin only, about 4 minutes then remove from heat. When the chicken is safe to handle, cut in chunks. Set aside.
    DSC_7265DSC_7267DSC_7270
  4. Drain the rice and put in the rice cooker, add sautéed mushroom, chicken, mixed seasoning, 1 cup water* and push kelp in the liquid. Cook as normal (if you have a ‘Quick’ feature in your rice cooker, you may opt for that). * if you like softer rice, add another 1/4 cup of water.DSC_7273DSC_7275DSC_7279
  5. When it’s done, remove kelp, stir to combine with rice spatula, top with mitsuba and serve.DSC_7286

 

Some of my Today’s Sweets instagram post (#todayssweets…do not confuse with Today’s TAPAS) – Soy milk pudding with dark brown sugar syrup…not bad! IMG_5491

Some of my Today’s Sweets are store bought. This fruit tart from Saint-Honoré French pasty shop in downtown Lake Oswego. I liked it! IMG_5469-1

Speaking of French, oui, oui, we dined at Cocotte – Fried frog legs! Son goût comme le poulet (It tastes like chicken)!IMG_5565

Our Anniversary and my birthday were both last week. I received bouquets of flowers, a plant and some chocolate from my husband, friends and neighbor. IMG_5562I’m flowered…I mean, floored with gratitude!

18 comments:

  1. Your gomoku-gohan looks super delicious! I love that you use various mushrooms....I love pretty much all kinds of edible mushrooms :-) The dish must bring lots of fond memories of your mother.
    Frogs are something I'm scared to try...haha.
    コメント有難うございます!猫たちのおもちゃはこちらで買ったものが殆どですが、日本のものも結構あります。catnipよりマタタビの方が好きだそうです^_^

    Happy anniversary and happy birthday! Have a great week xoxo

    ReplyDelete
    Replies
    1. Thank you very much. Your cats are incredibly attractive!

      Delete
  2. belated birthday wishes! you're special and wishing you many more happy birthdays:)
    Lisa chang really wants to have your postal address..please?

    ReplyDelete
    Replies
    1. Thank you so much for your comment. I love to taste your honey.

      I will send her email soon.

      Delete
  3. Mushroom rice, yummm! Glad you were flowered!

    ReplyDelete
    Replies
    1. Thank you Aunty! I enjoy visiting your blog...very funny and informational!

      Delete
  4. Happy Birthday To You. 遅ればせながら、誕生日、おめでとうございます。 結婚記念日も先週でしたか。
     花束でいっぱいで羨ましいです。 茸の炊き込みおこわ、食欲の秋ですね。デザートも作られて素晴らしいです。

    ReplyDelete
    Replies
    1. ありがとうございます。 食欲の秋は本t農に怖いです。ただでさえ、食欲旺盛ですから、なかなかダイエットが続かなくて、、、。
      北海道、お好きなんですね。ブログ 大変楽しませていただきました。

      Delete
  5. 結婚記念日、そしてお誕生日おめでとうございます!茸と鶏肉の炊き込みご飯私も大好きです。カップの下にレース編みを敷いて可愛らしいですね。私もよくレース編みをカップと一緒に使います。義理妹に何枚か編んでもらったのを使っています。

    ReplyDelete
    Replies
    1. ありがとうございます。 このカットレースは近所の方からいただきました。サイズがいろいろあって、楽しんでいます。 家族で器用な人ばかりですね。 前の手作りの服も素敵でした。

      Delete
  6. Happy Anniversary and Birthday! The mushroom chicken rice bowl looks so comforting and delicious.

    ReplyDelete
    Replies
    1. Thank you very much! The fig dessert looks amazing!

      Delete
  7. This made me so hungry! Happy Birthday and Anniversary!!

    ReplyDelete
  8. Happy Birthday and Happy Anniversary. The pot meal is new to me, must try!

    ReplyDelete
    Replies
    1. Thank you very much. I love the look of the black Pearl Chiffon cake...looks very moist and light.

      Delete
  9. I made mushroom (shiitake) and carrot rice two days ago! The first one this autumn... I have never thought of adding the chicken, but the more the merrier! I love this one pot meal method of using rice cooker! Thank you for the inspiration!
    It's incredible! Last week I also had my birthday! (Though I forbid everyone to bring me flowers: I want edible or drinkable presents instead ;-) ). Happy birthday, dear Nipponnin!

    ReplyDelete
  10. お誕生日と結婚記念日おめでとうございます。ご主人からのプレゼントの花はどれかなと思いながら眺めました。鶏とキノコの炊き込みご飯、家族みんなが好きです。キノコは料理をおいしくしてくれますね。
    “I’m flowered…I mean, floored with gratitude!” いつもセンスのある英語ジョークに感心しています。たくさん飲まれたのですか? 

    ReplyDelete