Today, I cooked tori meshi (鶏飯, 鶏めし), savory Japanese rice with chicken and gobo. This time, I used a food processor to shred gobo for my first time just like I did it for carrots previously. Wow! It was super easy! It only took me 10 seconds to shred one long gobo! Why didn't I use my food processor this way? I can cook more gobo dish easily from now on. :)
I cooked a large amount of tori meshi and made so many rice balls with extra tori meshi, so I can keep them in freezer and enjoy them later. Anyway, I'm going to share how to cook tori meshi with you.
Ingredients (18 Servings)
8 Go of White Rice *1 Go means one Japanese rice measuring cup (180ml) of rice.
1400ml (47 fl oz) of Water
2 Tablespoons of Oil
2 Lb of Chicken Thigh (Cut into 1/2 Sizes)
1 Gobo (Shredded)
6 Gloves of Garlic (Minced)
4 Tablespoons of Sugar
100ml (3.3 fl oz) f Soy Sauce
50ml (1.6 fl oz) of Sake
Gobo, Burdock Roots |
2. Heat oil in a large pan over high heat. Stir-fry chicken and gobo for 3 minutes or so.
3. Add garlic, sugar, soy sauce and sake. Simmer it over medium heat until liquid is reduced.
4. Evenly, place the simmered chicken and gobo over freshly cooked rice. Cover the lid and wait for 15 minutes.
5. Gently, combine steamed rice and simmered chicken and gobo with a rice paddle.
6. Serve and enjoy!
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