‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It is commonly seasoned with Dashi and Soy Sauce. It is my absolute favourite Japanese dish and I often crave it. Today I used Prawns. I thought some Oil will be definitely needed, so I added Sesame Oil. The result was so good and now I am writing down how I made it.
250g shelled Prawns thawed if frozen, cleaned and deveined, save shells if you have any
1 tablespoon Sake (Rice Wine)
1 pinch Salt
2 cups (*180ml cup) Japanese Short Grain Rice
1 teaspoon Kombu (Kelp) Dashi Powder
1 small piece Ginger *cut into fine strips
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
1/2 cup Edamame Beans *optional
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Clean the shelled Prawns, place in a bowl, sprinkle with Sake (Rice Wine) and Salt, massage to combine, and set aside. *Note: If you have the Prawns’ shells, save some.
- Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Kombu (Kelp) Dashi Powder, Ginger and Sesame Oil.
- Place Prawns on top and sprinkle with Soy Sauce. *Note: If you have some Prawns’ shells, place them on top.
- Press the Cook/Start button. When the Rice is cooked, remove the shells.
- Add Edamame Beans (OR Peas) and gently mix to combine. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
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