Leek Takikomigohan

Name: Leek Takikomigohan
Total time: 2400 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 1 teaspoon Dashi Powder *I used Bonito (Katsuo) Dashi; 1 tablespoon Mirin; 1/4 teaspoon Ground Pepper OR Chilli *optional; 2 Leeks *cleaned and sliced about 5mm thick; 2 tablespoons Soy Sauce; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It was when I was about to cook ‘Soy Sauce Rice’, I realised that I needed to use Leeks that had been sitting in the fridge. I decided to add them to the Rice. While the Rice was cooking, my kitchen was filled with wonderful smell, and this simple Rice was much more delicious than I expected.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 Servings

2 cups(*180ml cup) Japanese Short Grain Rice
1 teaspoonDashi Powder *I used Bonito (Katsuo) Dashi
1 tablespoonMirin
1/4 teaspoonGround Pepper OR Chilli *optional
2Leeks *cleaned and sliced about 5mm thick
2 tablespoonsSoy Sauce
Toasted Sesame Seeds

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Steps

40 minutes

1

Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder, Mirin and Pepper (OR Chilli). Cover with sliced Leeks, sprinkle with Soy Sauce. *Note: Use green leafy parts of Leeks for other cooking.
2

Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then mix gently.
3

Sprinkle with some Toasted Sesame Seeds and enjoy. *Note: You can add 1 tablespoon Toasted Sesame Seeds and mix them with the rice.