For a filling, nutrient-dense rice dish simply bursting with different savoury flavours, this takikomi rice pilaf recipe is hard to beat. As well as rice, chicken, and assorted vegetables, this takikomi is also made with liquid miso, which adds a delightfully full-bodied, almost nutty flavour to the mix. The dashi in the miso also lends a little extra umami. This is a fantastic dish to prepare ahead of time, and it is delicious served either by itself or as part of a more varied lunch/dinner spread.
1 1/2 tbsp liquid miso with dashi 150g japanese rice 200ml water 50g chicken thigh 25g shimeji mushrooms 1/8 carrot 1/4 piece of aburaage fried tofu pinch of salt and pepper 1 tsp vegetable oil 1 green onion
Wash the rice until the water runs clear in a bowl, pouring off the water to add more to the bowl. Allow rice to soak. Set aside.
Cut the chicken into bite-sized pieces. Separate the shimeji into individual strands. Cut the carrot in half, and then cut each stick into thin half moon rounds. Cut the fried tofu into cubes.
Heat the vegetable oil in a frying pan on medium heat. Add the chicken and cook until slightly browned (about 3-4 mins). Add the shimeji, carrot, and fried tofu. Stir fry for a couple minutes until everything is slightly browned.
Thoroughly drain the rice. Add the rice, 200ml water, chicken, shimeji, carrot, fried tofu, and the liquid miso to a medium saucepan or rice cooker. If using a rice cooker, cook on the white rice setting. If using a saucepan, cook according to your regular preferred method for cooking Japanese rice.
Thinly slice the green onion as a garnish. When the rice has finished cooking, allow 10 mins to cool and for the rice to fluff. Serve into individual bowls and garnish with the sliced green onions.