Want to simplify your cooking? Try this rice packed with flavour, nutrition
TOKYO: When cooking for one, it’s really tiresome to prepare rice and other items separately. Cooking expert Keiko Iwasaki suggests cooking (boiled rice with seasonings and various ingredients) as a way to prepare everything in one dish. Adding meat or fish as well as vegetables makes it more nutritious.
“is like a mixture of rice and another dish after meat or fish is added. It’s also easy to prepare and doesn’t take much time,” Iwasaki said.
can be prepared in a stainless steel pot, which is less time-consuming than using a rice cooker.
Unlike a donabe earthenware pot, a stainless steel pot can also be used for other processes such as stir-frying.
Iwasaki recommends a midsized pot about 18 centimetres in diameter, because a small pot can easily boil over.
Iwasaki prepared three styles of takikomi gohan - Japanese, South Korean and Western. The Japanese-style
with tuna and broccoli has a vibrant colour and the pungency of ginger. The South Korean-style is similar to bibimbap. The rich flavours of sesame oil and beef make this dish appetizing.
The Western-style dish, similar to pilaf, has a good combination of the sour taste of tomatoes, the rich taste of chicken and the sweetness of onions.
Iwsasaki uses one go, or 150 grams, of raw polished rice for each dish, which makes a little over one portion. Leftovers can be refrigerated.
Once the rice and water come to a boil in the stainless steel pot, turn the heat to medium and cook for five minutes. Turn it lower and cook for another five minutes. Then turn off the heat and let the rice steam for 10 minutes. This method is used for all three dishes.
Keep to the recommended cooking times, and note that the rice will burn if the heat is kept at medium.
A good balance of ingredients among meat, fish and vegetables is recommended.
One fish that can be used in this dish is sashimi-ready sea bream. When using carrot, burdock and daikon, chop them finely. Potato, pumpkin and taro should be cut into bite-size pieces. — Yomiuri Shimbun