Adding corn to a pot of rice with some seasonings is one of my favorite versions of takikomi gohan. Cooking ingredients with the rice is a technique called taki komi gohan. The seasoning for today was saké and dashi jōyu from Sakura Kaneyo. In the katsuobushi seasoned soy sauce bottle is a dried and smoked filet of katsuo (skipjack tuna or bonito). The dashi jōyu is rich in umami.

When the rice cooks with these seasonings, even in the rice cooker, the bottom of the rice scorched a little bit. Adding some butter to the pot of cooked corn rice makes it rich and irresistible.

The wonderful thing of takikomi gohan is this technique can be made with a variety of ingredients. Édamamé, green peas, mushrooms, fava beans, julienned ginger, and bamboo shoots. For a meatier dish add tinned fish like mackeral, octopus, chicken, or even bacon.

サクラカネヨだし醤油ととうもろこし炊き込みご飯は簡単と美味しいです。おこげも出来た！

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