Takikomi gohan is a Japanese mixed rice seasoned with dashi, sake, soy sauce and salt . This recipe shows how to make it with standard ingredients includes chicken, carrot and some mushrooms. I love ginger, so I put a plenty of it in takikomi gohan, so please adjust the amount of it to taste.
Shred the ginger.
Cut the carrot into 3cm julienne strips.
Cut the hard bottom of shimeji mushroom, and divide it into small bunches.
Cut the shiitake mushrooms into 3 mm slices (If your shiitake mushroom is big, cut the half, then slice).
Cut the eringi mushroom in half crosswise, then cut them into 3 mm slices.
Remove the excess fat and tendon of chicken, and cut it into small bite-size pieces. Sprinkle them with some salt.
Drain water from the rice. Pour all seasonings and katuo dashi in a pot, and mix them well.
Add ingredients in the order of rice, chicken, carrot, mushrooms and half of shredded ginger to the pot. Heat on high medium heat without a lid.
When it boils, mix it.
After turning off the heat, transfer the pot from the stove to other place. Let it leave for 10 minutes.
Add the shredded ginger, and stir from below.
Serve it, and sprinkle Japanese leek on it.