‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. I have used a variety of canned Fish to cook ‘Takikomigohan’, but never used Kippers. So, I have tried. I concerned about the smoke flavour of Kippers, but it was fine. This is another yummy ‘Takikomigohan’ that you can cook with just 1 can of Kippers. Shimeji can be replaced with other Asian Mushrooms.
Makes
4 Servings
Ingredients
2 cups (*180ml cup) Japanese Short Grain Rice
1 small piece Ginger *sliced into fine strips
1 can (200g) Kippers in Brine
1/2 teaspoon Kombu (Kelp) Dashi Powder
1 tablespoon Mirin
2 tablespoons Soy Sauce
150g Shimeji
1/2 to 1 teaspoon Sesame Oil *optional
Spring Onion *finely chopped
Toasted Sesame Seeds
Method
Wash Rice, drain, and place in the rice cooker’s inner pot. Scatter Ginger and empty the can of Kippers into the pot, that means all brine as well. *Note: If you use Kippers in Oil, discard the Oil.
Add Water up to the 2-cups marking, add Dashi Powder, Mirin and Soy Sauce.
Cut off the bottom of Shimeji and tear into smaller pieces. Spread the Shimeji pieces over the rice and liquid evenly. Then press ‘COOK’ button to start cooking.
When the rice is cooked, let it steamed for 10 minutes, then gently mix to combine. You can add Sesame Oil for flavour. Sprinkle some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
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