This is one fo the traditionally popular ‘Takikomigohan’ dishes in Japan, but I didn’t cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Not any more! If you like traditional Japanese cuisine’s delicate flavour, you will enjoy this dish.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
1 Abura-age (Fried Thin Tofu)
1 small Carrot
400ml Dashi Stock *OR Water and 1 teaspoon Dashi Powder
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine)
1 Spring Onion *finely chopped
Toasted Sesame Seeds

Method
  1. Wrap Abura-age with paper towel and warm in the microwave. Then press it to remove excess oil if required. This process is optional.
  2. Cut Abura-age and Carrot into small pieces. Today I cut Carrot into strips using a vegetable slicer.
  3. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
  4. Place it into the rice cooker’s inner pot and add Dashi Stock, Salt, Soy Sauce and Sake (Rice Wine). Add extra Water, if necessary, to make up to the 2-cups-marking. Gently stir.
  5. Place Abura-age and Carrot pieces over the rice evenly. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  6. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.