This is one of the variations of 'TakikomiGohan(炊き込みご飯)' which means 'Rice cooked with the other ingredients'. We use many types of ingredients like shiitake mushrooms, carrots, burdock root, bamboo shoot, deep fried tofu, chicken etc but this time, I used smoked mackerel which one can get easily everywhere in the UK.
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Ingredients
- 50g DRIED KONYAKU - Rice Style
- 50g Japanese Rice
- 240ml Water
- 1 tbsp Soy Sauce (Tamari for gluten free option)
- 1 tbsp Sake
- 1 tsp grated Ginger
- 100g Smoked Mackerel
- a bunch of chopped Spring Onion
Directions
- Wash Japanese rice and leave it for 10 minutes
- Place all ingredients except Smoked Mackerel and Spring Onion in a pan and mix lightly
- Remove skin and bones from Smoked Mackerel and tear it into some bite size pieces then put them on top of rice without mixing
- Cover with lid, bring to boil, then put on a low heat and cook for 13 minutes
- Remove from heat and stand covered for 10 minutes. Mix well and serve with a topping of Spring Onion. Enjoy!