Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tomato pasta sauce takikomi gohan. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Great recipe for Tomato Pasta Sauce Takikomi Gohan. I have been trying to find out the best method to cook tomato flavoured 'Takikomigohan (rice that is cooked with ingredients and seasonings)'. After having made some errors, I know now that the easiest and the best way is using a good tomato. Tomato Pasta Sauce Takikomigohan I have been trying to find out the best method to cook tomato flavoured 'Takikomigohan (rice that is cooked with ingredients and seasonings)'.
To get started with this particular recipe, we must prepare a few components. You can cook tomato pasta sauce takikomi gohan using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tomato Pasta Sauce Takikomi Gohan:
- Prepare 2 cups Japanese Short Grain Rice *180ml cup
- Prepare 360 ml Chicken OR Vegetable Stock *Note: Depending on the type of rice, you might need less
- Make ready 1 cup Tomato Pasta Sauce
- Make ready Salt *You possible don’t need salt if the stock is salty
- Prepare Freshly Cracked Pepper
- Get 1 tablespoon Parsley *finely chopped
If you use kombu dashi, this dish is vegetarian and vegan. Cut chicken thigh into bite size pieces. Cut Konnyaku, carrot, and Aburaage thinly. Wash rice and put in the rice cooker's removable bowl.
Instructions to make Tomato Pasta Sauce Takikomi Gohan:
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Drain the rice and put it into the rice cooker’s inner pot. Add the Stock (OR Water). Pour the ‘Tomato Pasta Sauce’ over and gently stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with the chopped Parsley.
Cut Konnyaku, carrot, and Aburaage thinly. Wash rice and put in the rice cooker's removable bowl. Cut the konnyaku into strips, and simmer in the dashi, adding the soy sauce, mirin, salt, sugar, and sake. Konnyaku has very little flavoring on its own, so it takes on the flavor of the simmering liquid. As we get bored with simple steamed rice, we often season the rice with soy sauce, mirin, dashi, and cook the rice with seasonal ingredients to make Takikomi Gohan (炊き込みご飯), or mixed rice.
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