TO DRINK: Kumkani Lanner Hill Sauvignon Blanc 2008’s luscious asparagus and pea notes will match the chicken.
Gomoku maze gohan (steamed rice with vegetables and chicken)
- 2 – 3 pieces dried shiitake mushrooms
- 400g (2 cups) medium-grain sushi rice
- 500ml (2 cups) water
- 15ml (1 tbsp) grapeseed oil, plus extra for frying
- 200g deboned chicken thighs, diced
- 1 carrot, peeled and thinly sliced
- 5ml (1 tsp) white sugar
- 15ml (1 tbsp) mirin
- 15ml (1 tbsp) soy sauce
- 15ml (1 tbsp) sesame oil
- 1 large egg
Soak the shiitake mushrooms in cold water for 30 minutes. Drain, reserving the water, and slice the mushrooms.
Rinse the rice in repeated changes of cold water until the water runs clear. Drain. Combine the rice and water in a pressure cooker and bring to the boil after the pressure has started. Leave for 5 minutes, then remove from the heat and let the rice stand for 10 minutes. Release the pressure and stir the rice with a big spoon.
Heat the oil in a saucepan and stir-fry the chicken until it turns brown. Add the carrot and mushrooms.
Add the sugar, mirin and soy sauce. Add 60ml – 125ml (¼ cup – ½ cup) of water from the shiitake mushrooms. Simmer for 15 – 20 minutes. Stir through the sesame oil.
Heat a little oil in a non-stick frying pan. Whisk the egg in a bowl, then pour it into the pan. Turn it with a spatula when half cooked. Drain on paper towels and leave to cool, then slice it thinly.
Place the steamed rice in a large bowl and slowly fold in the vegetable mix. Mix gently, garnish with the sliced egg and serve.