We are lucky in London. There are so many great shops that stock fabulous food products from around the world. If you want to recreate a dish that you had on your travels, you can easily source all the ingredients to do that.
Japanese cuisine is one of my favourites and I am still learning about new dishes and new ingredients. The Japan Centre just sent me a box of ingredients to recreate a Taste of Japan at home. If you fancy a visit to Japan, then scroll down for a chance to win.
In the box was a bottle of premium sake, made by Gekkeikan Sake Brewery, one of the 5 sake breweries who have a Royal Warrant to make sake for the Japanese Royal family. As family companies go, this one has a fantastic history, almost 400 years old and has been handed down through 14 generations. That’s not all, they have a brewery in California which supplies over the 25% of sake drunk in America.
Along with that is a beautiful box of Sencha tea and a couple of packets of Schichimi spices from Schichimiya Honpo, another 350 year old family company. This same company also makes a very handy Dashi stock in a tea bag which you can make by just adding hot water. Dashi is usually made with Konbu kelp and bonito flakes. Their dashi alternative is an easy substitute if you can’t get hold of those other ingredients. This dashi product is great if you want to make a quick bowl of udon noodles, just use one tea bag in a bowl of water. Instructions on how to use this dashi can be found here.
There was also a pack of rice crackers which can be used as croutons in soup or added to salad for a bit of crunchy texture. Not forgetting the packet of Matcha tea, which I will be using to make some tea.
Chicken and Shitake Mushroom Rice One Pot Recipe
Here is a very easy one pot dish that I made to go with some of these ingredients, a Chicken and Shitake Mushroom Rice.
I served this with a bowl of miso soup made by steeping one of the packs of the dashi stock in a big bowl of hot water and adding one teaspoon of white miso paste. The soup was garnished with some sliced green onions. You can also add some tofu cubes and slices of seaweed too.
One Pot Chicken and Shitake Mushroom Rice
- 400 g skinned chicken thigh fillets
- one handful of shitake mushrooms
- 200 g white rice I used Basmati but you can use Japanese rice
- 2 tbsp Dark Soya Sauce
- 2 tbsp Mirin
- 2 tbsp light soya sauce
- 1 packet Schimiya Dashi stock steeped in one small bowl of water
- 3 garlic cloves peeled
- a bunch of spring onions for garnish
- 1 piece of ginger julienned
- Soak mushrooms in hot water and slice when cooled. Keep the soaking liquid.
- Cut the chicken fillets into bite size pieves and marinade in the mirin and soya sauce for at least 30 minutes.
- Wash the rice and set aside.
- I cooked this in a rice cooker but you can use a stove top pot just as easily.
- Place washed rice, garlic, ginger, chicken and mushrooms in the pot. Top up with the soaking liquid using the dashi stock. Ensure that the rice and chicken is just covered with liquid. (About 1 cm above the ingredients.)
- Turn on the rice cooker and let it cook like normal.
- If doing this in a pot, bring the pot to boiling point, then turn it down to a simmer and cover with a lid. Cook until the liquid evaporates. Check frequently but don't stir. You might need a bit more liquid that in a rice cooker.
- To serve, dish out onto a bowl, sprinkle on some sliced spring onions and a sprinkle of the very aromatic Schichimi pepper.
- You can serve this with a bowl of miso soup on the side and some pickles if you have any.
Win a trip to Japan
Visit Japan together with Air France and Hyatt Regency Kyoto are offering one lucky winner a fabulous 4 night trip for 2 to Japan’s ancient capital, Kyoto. To enter, just go to Visit Japan’s Facebook page and answer one simple question. You can read the Terms and Conditions here.
I have never been to Japan and Kyoto with its rich history and traditional inns beckon. If like me, you’ve always yearned to visit Japan, head over to Facebook right now. Good luck!!
You can shop online for these ingredients from the Japan Centre website.