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Back in January, I wrote about 8 Useful Japanese Ingredients. Here’s a simple recipe for chicken and shimeji mushroom rice that I learnt from Kimiko Barber at her Japanese Kitchen cookery workshop held at Books for Cooks in Notting Hill, London. She’s written various cookery books on Japanese food, and focuses on home-style cooking. The recipe is taken from the workshop recipe booklet that was handed out in class.
Ingredients:
- 200g / 7 oz Japanese short grain rice
- 4 small chicken breast fillets, sliced diagonally
- 1 tbsp sake
- 1 tbsp soy sauce
- 150 g /1 packet shimeji mushrooms
- 1 tsp toasted sesame seeds for garnishing
- 1 sheet nori for garnishing
For the cooking liquid:
- 225 ml / 8 fl oz dashi stock
- 2 tbsp sake
- 4 tbsp soy sauce
- 2 tbsp mirin
What to do next:
Wash and rinse rice (5 or 6 times until water is clear), then set aside to drain for 30 mins. Place chicken into bowl with sake and soy sauce to marinade until rice is ready to cook. Cut off base of shimeji mushrooms and separate them.
Add rice to saucepan with tight-fitting lid, add cooking liquid mix and bring to boil over moderate heat. Boil for 3 mins, add chicken and mushrooms, lower heat and steam-cook for 15 mins.
Turn off heat and let it steam for further 10 mins before stirring and fluffing up rice. Garnish with sesame seeds and nori, and serve. It’s delicious comfort food, and a great one-pot meal.
If you liked this, you might also like these dishes from the same cookery course:
For more tips and recipes about Japanese food, Kimiko’s book The Japanese Kitchen is definitely worth buying. 100 ingredients are presented, each with two authentic recipes, ranging from classic to modern. I own very few cookbooks (3 to be precise), but I would probably buy this, if only to read about the ingredients. I’ve never recommended a cookbook on World Foodie Guide, so this is a first!
Helen Yuet Ling Pang @ World Foodie Guide
