‘Takikomigohan’ is one of my favourite dishes. It’s a dish of rice that is cooked in seasoned stock with other ingredients. It can be any flavour. Ingredients can be vegetables, mushrooms, seafood, meat, etc. This is a new one inspired by an Italian dish, Asparagus Risotto.
200g Asparagus *trimmed, cut into 1-2cm pieces
2 cups (*180ml cup) Japanese Short Grain Rice
1/4 Onion *finely Chopped
400ml Chicken Stock *OR Vegetable Stock
1 clove Garlic *finely chopped
30g Butter *cut into small cubes
1/4 teaspoon Salt *add more or less depending on the saltiness of the stock
Freshly Ground Black Pepper
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
- Drain the rice and place into the cooker’s inner pot. Add Chicken Stock, Garlic and Onion, and lightly stir. Season with Salt and Pepper. Spread Asparagus and Butter over the rice. Press ‘COOK’ button to start cooking.
- Enjoy as a side dish. You can serve with Lemon wedges and Parmesan Cheese, OR drizzle some Soy Sauce over when you eat.
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