Japanese Chicken and Shimeji Mushroom Takikomi Gohan

Rinse 300 g short-grain rice until water runs nearly clear, soak for 20 minutes and drain five minutes. On a separate raw-meat board, cut 220 g chicken into 2 cm pieces and julienne 10 g ginger.

Trim and separate 120 g shimeji mushrooms and slice 65 g carrot 3 mm thick. Combine 25 ml soy sauce, 25 ml mirin, 20 ml sake and 330 ml water for 400 ml total cooking liquid.

Combine rice and liquid in a heavy pot, distribute raw chicken, mushrooms, carrot and ginger evenly on top without mixing. Cover, bring to a boil over medium heat, then reduce to low for 18–20 minutes.

Turn off heat and rest covered for ten minutes. Verify thickest chicken piece reaches at least 74°C with a food thermometer; if not, add a splash of water, cover and cook further before rechecking. Rice must have no hard center.

Gently fluff and divide into four portions, adding 30 g chopped scallion. Chill leftovers in shallow containers within two hours at 4°C or below.