Healthy Takikomi Gohan with Kiriboshi Daikon
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Rice (washed) | 2 cups |
| Mochi barley (soaked in water) | 50ｇ |
| Dried kiriboshi daikon | 20ｇ |
| Carrot (julienned) | 1/4 medium |
| Aburaage (fried tofu pouch, thinly sliced) | １piece |
| Salt | a pinch |
| Konnyaku | 100ｇ |
| Dried shirasu (whitebait) | 20ｇ |
| Fresh shiitake mushroom (thinly sliced) | １piece |
| Ginger (thinly sliced into matchsticks) | 4 slices |
| Dashi broth | １cup |
| Soy sauce | 1 tbsp |
| Sake | 1 tsp |
| Mirin | 1/2 tsp |
Instructions
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Cut the konnyaku into thin strips and parboil.
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Rinse the dried kiriboshi daikon, soak in plenty of water for about 10 minutes, then cut into bite-sized lengths.
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In a rice cooker, add the rice, mochi barley, seasonings, dashi broth, and the well-drained kiriboshi daikon. Adjust the water level to 2 1/2 cups and mix gently.
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Place the carrot, aburaage, konnyaku, shirasu, shiitake, and ginger on top, then start cooking.
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Once cooked, fluff the rice, serve in bowls, and enjoy.
This dish is packed with dietary fiber from mochi barley, konnyaku, and kiriboshi daikon. Thanks to the added ingredients, it is hearty yet healthy.
