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What You Need:
(To Serve: 4)
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1 whole chicken breast (about ½ pound), skinned and boned
4 medium-sized shiitake (dried Japanese mushrooms)
1½ cups white Japanese rice, or substitute 1½ cups unconverted long-grain rice, washed and soaked in water to cover for 3 hours
4 cups niban dashi, or substitute 4 cups chicken broth, fresh or canned
4 teaspoons mirin (sweet sake), or substitute 1 tablespoon pale dry sherry
1 teaspoon salt
MSG
1 teaspoon Japanese all-purpose soy sauce
2 ounces (about 4 inches) gobo (burdock), washed and very thinly slivered
1 tablespoon finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Cut the chicken breast into shreds approximately 1 inch long and 1/8 inch wide.
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2. Steam the shiitake for 1 minute in an Oriental steamer or in the improvised steamer. Remove from the pot and shred the mushrooms as fine as possible while they are still hot.
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3. Drain the rice and combine it with the dashi, mirin, salt, a few sprinkles of MSG and the soy sauce in a 3- to 4-quart pot. Add the gobo and shiitake, then the chicken. Bring to a boil over high heat, stir once or twice and cover tightly.
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4. Reduce the heat to moderate and cook for 3 minutes, then lower the heat again and simmer about 4 minutes longer. Turn off the heat, and let the tori gohan rest covered for 2 minutes before serving.
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5. Divide equally among 4 serving bowls and garnish each portion with a sprinkling of the chopped parsley.
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6. Serve as a luncheon dish, accompanied perhaps by miso soup and bottled Japanese pickles; or serve in smaller portions at the end of a 5- or 7-course Japanese dinner.
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7. Shredded uncooked shrimp, clams or lobster may be substituted for the chicken and cooked in precisely the same fashion.
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