Seafood Takikomigohan

Name: Seafood Takikomigohan
Total time: 2400 s
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g Seafood Mix *thawed if frozen; *Note: I used Seafood Marinara Mix that included Prawns, Squid, White Fish and Mussels; 2 cups (*180ml cup) Short OR Medium Grain Rice; 350 ml Water; 1 teaspoon Dashi Powder; 1 tablespoon Soy Sauce; 1 teaspoon Sesame Oil; 1 small piece Ginger *cut into fine strips OR grated; 1 tablespoon Sake (Rice Wine); 1/2 teaspoon Salt; Toasted Sesame Seeds *optional; Finely chopped Spring Onion *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Last night, my husband and I went to watch ‘Les Miserables’ Arena Show. My husband wanted to have early dinner before we went out. I had Frozen Seafood Mix and nothing else. I was busy, so I placed Rice and Seafood in the rice cooker, and pressed the button. While I was doing other things, my rice cooker cooked this dish. We ate it with a salad. I love my rice cooker!!!

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 Servings

500 gSeafood Mix *thawed if frozen
*Note: I used Seafood Marinara Mix that included Prawns, Squid, White Fish and Mussels
2 cups(*180ml cup) Short OR Medium Grain Rice
350 mlWater
1 teaspoonDashi Powder
1 tablespoonSoy Sauce
1 teaspoonSesame Oil
1small piece Ginger *cut into fine strips OR grated
1 tablespoonSake (Rice Wine)
1/2 teaspoonSalt
Toasted Sesame Seeds *optional
Finely chopped Spring Onion *optional

Saved

Steps

40 minutes

1

Thaw Seafood Mix if frozen. Drain very well and sprinkle with Sake (Rice Wine).
2

Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water, Dashi Powder, Soy Sauce and Sesame Oil, and scatter Ginger.
3

Place Seafood on top with all liquid, sprinkle with Salt, and press ‘COOK’ button to start cooking.
4

When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with some Sesame Seeds OR Spring Onion, and serve.