Low-fat Chicken Mushroom Gohan
Fragrant, tender, simple, quick, and low-calorie Japanese-style Gohan.
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Estimated Time
- Preparing 15 min
- Cooking 50 min
Nutritions / Serving
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Energy633 kCal
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Carbs76 g
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Protein51 g
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Fat16 g
Serves 2.
Ingredients
- Skinless Chicken Thigh 400 g
- Beech Mushroom 300 g
- Gobo 50 g
- White Rice 160 g
- Sake 1 tbsp
- Mirin 1 tbsp
- Soy Sauce 2 tbsp
- Salt 0.25 tsp
- Hon Dashi 1 tsp
- Water 150 g
Trim excess fat from the surface of the chicken thighs, then cut into 2–3 cm pieces. Add 1 tablespoon of sake, 1 tablespoon of mirin, and 2 tablespoons of soy sauce. Mix for 1 minute and set aside to marinate.
Clean the beech mushrooms and separate them. Peel the gobo (burdock root) and slice it thinly.
Rinse 160 g of rice by mixing and rubbing it in water 2–3 times until the water becomes relatively clear. Drain the rice using a sieve.
Mix 150 g of water with hon dashi and salt until well dissolved.
In a rice cooker, add the rice, evenly layer all the chicken pieces on top, sprinkle with gobo slices, and then spread the mushrooms evenly over the top. Start the rice cooker using the standard white rice setting.
Before serving, you can sprinkle sesame seeds, shichimi togarashi (Japanese seven spice), and chopped green onions for extra flavor.
Discussion
Store-bought skinless chicken thighs may still have residual fat on the surface. Trimming it off before cooking can further reduce the calorie content.
You can substitute the beech mushrooms with any type of mushrooms you prefer, or mix different varieties for a richer flavor and texture.
The amount of water used is less than what is typically used for the same quantity of rice because the chicken and mushrooms release moisture during cooking. Adjust the water quantity based on your desired rice texture.