| Kyoto Cooking Circle monthly recipe |
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| Takikomigohan (rice with vegetables and 'Age') | |||
 It’s important for preparing Japanese cuisine to maintain the sharpness
of a knife.Now, we introduce “Takikomi-gohan” (rice with vegetables and Age), and “Sawani-wan” (vegetables and pork soup), trying to chop vegetables finely with the sharpened knives. Also, we try to cook the rice in a pot instead of the automatic rice-cooker. |
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| Ingredients (4 servings)： |
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| 2cups(360g)rice, 2cups(400cc)water, 40g burdock, 40g carrot, 2 dried shiitake-mushrooms, 10cm square sheet Age(thin deep-fried-tofu), 20g dried small fish, 2Tbsp sake, 1/３tsp salt, 1Tbsp light soy-sauce  ←burdock |
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| Directions: | |||
１．  |
Wash rice carefully, soak in water for 30min, and drain in a sieve. | ||
２．  |
Wash burdock root, shave the skin, cut them as if sharpening a pencil.
Rinse with water and soak in water.  |
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３．  |
Cut carrot, mushrooms, age into thin strips.  |
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４．  |
Place rice, water with all vegetables, age, all seasonings in a pot. Put the lid on it and cook over medium heat for 5-7min. | ||
５．  |
When boiling, turn down to low heat and cook for 8-10min. Turn up heat to high at the finish for 5 seconds and remove from heat. |
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６． ↑↑ The photo above is the different type of pot (earthen pot) |
Let stand for about 10min, add chirimenjako(small fish＝photo below). Mix
so that rice, vegetables, age are combined well |
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| ※To shave burdock root : Cut them as if sharpening a pencil. An easy method
is to lay them side by side on a cutting board and alternately roll them
slightly and make oblique cuts. |
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