Imported from Instagram

Barley Tea Five-Ingredient Mixed Rice

Name: Barley Tea Five-Ingredient Mixed Rice
Prep time: 40 min
Cook time: 50 min
Total time: 120 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 合 Japanese short-grain rice (Rinse and soak in water for at least 30 minutes before cooking.); 1 Chicken thigh (Cut into bite-sized pieces; edible meat weight.); 0.5 sheet Aburaage (fried tofu) (Cut into thin strips.); 0.25 piece Carrot (Julienne.); 50 g Shimeji mushrooms; 8 g Dried hijiki seaweed (Rehydrate in water, then drain well.); Unsweetened barley tea (As needed: pour into the rice cooker up to the 2-cup rice marking. Use unsweetened tea; stronger tea gives more roasted aroma.); 2 tbsp Sake (Seasoning.); 2 tbsp Mirin (Seasoning.); 2 tbsp Soy sauce (Seasoning.); 1 tsp Japanese-style powdered dashi (Japanese dashi granules.)

Recipe by 炊飯系男子_Rice Boy @rice___boy · Instagram

Imported by Alessia on SeeMeCook

Japanese-style takikomi gohan cooked with unsweetened barley tea instead of water. Chicken, fried tofu, mushrooms, carrot, and hijiki create a savory rice dish with a distinctive nutty, roasted aroma.

4 servings120 minEast Asian

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Ingredients

2 合 Japanese short-grain rice (Rinse and soak in water for at least 30 minutes before cooking.)
1 Chicken thigh (Cut into bite-sized pieces; edible meat weight.)
0.5 sheet Aburaage (fried tofu) (Cut into thin strips.)
0.25 piece Carrot (Julienne.)
50 g Shimeji mushrooms
8 g Dried hijiki seaweed (Rehydrate in water, then drain well.)
Unsweetened barley tea (As needed: pour into the rice cooker up to the 2-cup rice marking. Use unsweetened tea; stronger tea gives more roasted aroma.)
2 tbsp Sake (Seasoning.)
2 tbsp Mirin (Seasoning.)
2 tbsp Soy sauce (Seasoning.)
1 tsp Japanese-style powdered dashi (Japanese dashi granules.)

Steps

1
Rinse the Japanese rice thoroughly, then soak it in water for at least 30 minutes.
2
Cut the chicken thigh into bite-sized pieces.
3
Julienne the carrot into thin strips.
4
Cut the aburaage into thin strips.
5
Rehydrate the dried hijiki in water, then drain it well.
6
Place the soaked rice in the rice cooker pot and add the sake, mirin, soy sauce, and powdered dashi.
7
Pour unsweetened barley tea into the pot until it reaches the rice cooker's 2-cup rice marking. Gently mix.
8
Arrange the chicken, aburaage, carrot, shimeji mushrooms, and drained hijiki on top of the rice. Do not mix them further.
9
Cook the rice using the rice cooker’s normal cooking cycle.
10
When the rice has finished cooking, mix all the ingredients together thoroughly and serve.

Notes

Use unsweetened barley tea only. Stronger barley tea increases the roasted aroma. The finished rice is also good cooled and is recommended for packed lunches. The source does not specify the rice cooker model or exact cooking-cycle duration.