This popular one-pot dish can be made with meat or vegetables and, like most casseroles, is easily varied. There are, of course, similar dishes throughout East Asia (and throughout this chapter), but this one is made distinctively Japanese by the addition of mirin and even more so if you use dashi for the cooking stock—a terrific touch. Aburage—fried tofu—is available, precooked, at Japanese markets; it’s slightly sweet.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Wash the rice and soak it in water to cover while you prepare the other ingredients. If you are using the meat or chicken, put the oil in a medium skillet over medium heat. Add the meat or chicken and cook, stirring occasionally to break up lumps, until it browns; season with a bit of salt and pepper and turn off the heat.
Step 2
In a medium saucepan or flameproof casserole with a lid, combine all the ingredients including the meat or chicken and the drained rice. Bring to a boil over medium heat, then stir once and cover. Reduce the heat to low and cook for about 20 minutes, or until the liquid is absorbed. Turn off the heat and let sit, covered, for 15 to 30 minutes. Taste and adjust the seasoning, then serve.
