Takikomi Gohan — Seasoned Rice with Chicken Thighs & Carrots

Ingredients

• 2 cups short-grain rice, rinsed until the water runs clear
• 10 oz Chicken Thighs, diced small
• 1 cup Carrots, julienned
• 1 cup Shiitake Mushrooms, sliced
• 1 abura-age (fried tofu pouch), sliced (optional)
• 1¾ cups dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• ½ tsp salt
• 3 scallions, sliced
• 1 tbsp toasted sesame seeds

Method

1. Rinse the rice thoroughly, then soak it in plain water 20 minutes and drain. Skipping the soak gives you chalky centers.
2. Combine the dashi, soy sauce, mirin, sake, and salt. Toss the Chicken Thighs in 2 tbsp of this mixture and let it sit while the rice soaks.
3. Put the drained rice in a heavy pot and pour in the seasoning liquid. Scatter the Chicken Thighs, Carrots, Shiitake Mushrooms, and abura-age over the top in an even layer — and do not stir. Stirring makes it gummy.
4. Cover, bring to a boil, then reduce to the lowest heat for 13 minutes. Kill the heat and let it stand, still covered, for 10 minutes.
5. Fluff from the bottom up with a rice paddle, cutting rather than mashing. Top with scallions and sesame seeds, and scrape up the crisp golden layer at the bottom.