The Man Does Takikomi Gohan :: 牛飯

Laughed when the man placed a discounted piece of grass-fed chuck steak into the basket. Sitting next to it, was a lovely trio of grass-fed tenderloin at full price that was meant for the dog. LOL It had come to this huh. Ah well.

Anyway, chuck steak is a flavorful but it's also a super tough cut. You either sous-vide it for like 20 hours and finish it in a pan, or you low-heat grill it in the oven for 45 minutes to an hour. The man grilled it, and sliced it thin. He wanted it as a topper for our rice, a sort of maze gohan (混ぜご飯), but his version is mostly takikomi gohan (炊き込みご飯).  

The man decided to try his hand at takikomi gohan (炊き込みご飯) in the rice cooker. Depending on mood, either Japanese brown or white rice would be used. The man also prep the stock with dashi, mirin and sake; the rice is super tasty. Add buna-shimeiji, edamame and carrots, and we're good for the base. Fishcake, tofu puffs or strips are optional.

That day, he was thrilled to find a tiny kabocha at the supermarket. Those are the best in the rice cooker. Much tastier than the usual butternut pumpkin. We love pumpkin, and it goes really well in this sort of one-pot rice.

Toppers for the rice are protein and they're always cooked separately first. Texture in a meal is important. The man likes to top this pot with oysters, chicken breasts or thighs, and tonight was thinly sliced chuck steak. Gyu-meshi 牛めし / 牛飯. It was delicious! When we're super busy, one-pot meals are the best.