Sake Teriyaki Takikomi Gohan
Cooking time
45 minutes
Ingredients
Preparation method
- Take a variety of mushrooms such as shiitake, enoki, and shimeji, or any mix you like. Roughly cut or tear them into bite sized chunks.
- Rinse the rice thoroughly under cold water until it runs clear. Transfer it to your rice cooker bowl or a regular cooking pot. Add water slightly below the indicated line, since the seasoning will add extra liquid.
- Add the remaining teriyaki sauce from the package and gently stir to combine it evenly with the rice.
- Place the prepared mushrooms and fish fillets on top of the rice.
- Close the lid and start your rice cooker. If using a regular pot, bring to a boil over medium heat, then reduce to low and simmer for about 15 to 18 minutes. Turn off the heat and let it steam, still covered, for another 10 minutes.
- Open the lid and gently mix the rice and toppings using a slicing and tossing motion from the bottom up. Don’t miss the okoge, the caramelized, crispy rice at the bottom. It’s a deliciously savory and frankly the best part.
- Top with a knob of butter and freshly chopped spring onion for a fresh and colorful finish. Serve warm and enjoy.
