Takikomi gohan
Takikomi gohan ( Japanese 炊 き 込 み ご 飯 ) is a rice dish in Japanese cuisine . Translated into German, Takikomi means “ cooked together” and gohan means “rice”.
For the preparation, the rice is served together with various selectable ingredients such as B. Vegetables, potatoes, chicken, fish, oysters , meat (thinly sliced) or mushrooms (e.g. Enoki or Nameko ) cooked in dashi with soy sauce or optionally with teriyaki sauce in a rice cooker. The ingredients are mostly selected seasonally, so a Takikomi gohan is prepared with bamboo shoots in spring, with green beans or fresh soybeans in summer, with chestnuts or mushrooms in autumn and with oysters in winter.
The dish has peculiarities in the different regions, so in western Japan rice is cooked with a whole fish. This variation is called tai-meshi or ayu-meshi , depending on the fish used . Other modifications are called z. B. Go-moku gohan or Mame gohan . This Japanese home dish is particularly popular with children and is therefore often cooked in Japanese households.
swell
Web links
- Article about Takikome gohan and Japanese food culture: web-japan.org