Takikomi gohan means cooked rice with vegetables, meat or seafood. In Japan, seasonal items go into takikomi gohan and it’s one of the best ways to enjoy seasonal food. This recipe is a little different from the original version. I’ve added fish sauce (nam pla in Thai) in this recipe, which is mostly used in South East Asian cooking, for extra flavour. I hope this will bring an Asian breeze to your taste buds!
- Yield: 8
- 13½ oz (400 ml) Washed Japanese short grain rice
- 13½ fl oz (400 ml) water
- 3 oz (85 g) Small prawns (shrimps) or frozen seafood mix, shelled and deveined
- 2 Jasmine tea bags
- 2 tbsp Fish sauce
- 1 tbsp Chopped coriander leaves (cilantro)
- 1 tbsp Chopped chives
- Put rice, water, prawns or frozen seafood mix, tea bags and fish sauce into a rice cooker and cook according to the instructions on the rice cooker.
- When the rice is cooked, take out the tea bags and mix the rice well.
- Transfer the rice into a bowl and add coriander leaves and chives. Mix well.
- Place cling wrap in a rice bowl and scoop 60 g (2 oz) of rice into the bowl. Pull out rice together with cling wrap and gently shape rice into a ball. Repeat with the remaining ingredients.