Project Description

Jidori kayaku gohan
(Mixed rice with chicken and egetable Rice)

Bamboo shoots, Carrots, Burdock, Usuage(Deep-fried tofu), Shiitake mushrooms,
Mitsuba (Japanese parsley)

INGREDIENT.

4 servings
 Chicken thigh: 100 g
 Banboo shoot, Carrot, Burdock, Shitake mushrooms: 40 g each
 Deep-fried tofu: 1/2 piece
Mitsuba: a little
 Washed rice: 4 x 180 ml
 Katsuo dashi (dried shaved bonito soup stock): 280 cc
 Salt: 4 g
 Light soy sauce: 30 cc
Mirin: 10 cc

Cost 700 yen, time required: 40 minutes, the number of chefs required: 2

COMMENT.

Kayakugohan, a type of rice dishes is derived from the word “kayaku” which originally refers to a supplement added to enhance the efficacy of Chinese medicine. It refers to the ingredients which are added to gomoku gohan(mixed rice with various ingredients) or udon noodle, Because of the added many ingredients, it is often called “Kayakugohan”.
Kayakugohan can be served in any season as seasonal ingredients are used to highlight the season. We can enjoy the aroma and texture by changing the type of dashi to cook the rice with and the size of the ingredients.
This time, all the vegetables added to the rice are diced in the same size. Some chefs slice the vegetables, which is one od the ways. The method of preparation of vegetables is up to the chefs’ preferred technique. I emphasizes on making the same size of ingredeints because the dish is served in a hotel, which I thinks, our customers value.

RECIPE.

(1) Clean the chicken thigh then cut it into dice.


(2) Cut the banboo shoot, Carrots, Burdock, and shiitake mushrooms into dice. (same size)

(3) Remove the oil from the Deep-fried tofu then mince.


(4) Make seasoning with 280 cc of katsuo dashi(dried shaved bonito soup stock), 4 g of salt, 10 cc of mirin, and 30 cc of light soy sauce.
(This is the basic standard. You can also adjust the taste as you or your customers like.)


(5) Wash 720g of a grain of rice, put them in a rice cooker or Japanese kama(earthenware) and seasoning above, add chicken and vegetables, then steam.

Chef: Katsuhiro Tamura
Shiodome Conrad Tokyo Japanese Restaurant Kazahana

RecipeName: Jidori kayaku gohan
(Mixed rice with chicken and egetable Rice)

Bamboo shoots, Carrots, Burdock, Usuage(Deep-fried tofu), Shiitake mushrooms,
Mitsuba (Japanese parsley)