I had some rashers of Bacon siting in the fridge for a while, and I needed to use them up. Then I hit on a good idea! I cooked the Bacon with Rice in the rice cooker. It’s an attempt to make a new Takikomigohan dish. I seasoned it with the typical Japanese seasonings, Soy Sauce & Mirin. I was impressed with the result.
100g Bacon cut into bite-size pieces
2 cups (180ml cup) Short Grain OR Medium Grain Rice
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
400ml Chicken Stock
1 tablespoon Soy Sauce
1 tablespoon Mirin
2 Spring Onion *finely chopped
- Cut Bacon into bite-size pieces and place in the rice cooker’s inner pot. *Note: I place Bacon first because I want it browned for a better flavour.
- Wash Rice, drain, and spread over the Bacon pieces, but DO NOT stir. Scatter Onion and Garlic on top.
- In a measuring jug or bowl, combine Chicken Stock, Soy Sauce and Mirin. Add 1 pinch Salt if the stock is not salted, but please be careful with it as Bacon is very salty. Gently pour it over the Onion, add some ground Black Pepper, and press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Add chopped Spring Onions and mix gently. Sprinkle with some extra Black Pepper and enjoy.