Curry-flavored Lotus Root and Chicken Takikomi Gohan

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   In a pot, add about 1000 ml of water and 2 bonito dashi packets. Bring to a boil over medium heat.
   ▶ ≈0:21
2. 2
   Once boiling, reduce heat to low. Add 1 tbsp sake, 10 ml mirin, 5 ml soy sauce, and a pinch of salt to enhance the broth flavor. Simmer gently for 10 minutes, then turn off heat.
   ▶ ≈0:32
3. 3
   Trim and cut about 300 g of boneless chicken thigh into bite-sized pieces.
   ▶ ≈0:54
4. 4
   Season the chicken with a pinch of salt, 1 tsp sugar, 1 tsp white pepper powder, 5 ml soy sauce, and 10 ml sake. Massage thoroughly until the marinade is absorbed.
   ▶ ≈1:09
5. 5
   Strain the cooled broth through a fine sieve. Ensure it cools completely before using, as hot broth will cause the rice to become mushy.
   ▶ ≈1:34
6. 6
   Peel 3 small sections of lotus root and cut into thin slices about 0.2 cm thick, then quarter each piece. Soak in vinegar water to prevent discoloration. Refrigerate until ready to use.
   ▶ ≈1:42
7. 7
   Cut about 150 g of konnyaku into thick slices and score a crosshatch pattern on both sides. Break into natural pieces with a spoon. Salt lightly for 5–10 minutes, rinse twice, and drain.
   ▶ ≈2:31
8. 8
   Heat a cast-iron pot or skillet over medium heat and add a little olive oil. Once hot, place chicken skin-side down and sear until golden, turning occasionally until the surface is cooked through.
   ▶ ≈4:12
9. 9
   Push the chicken to one side of the pan and add the konnyaku. Season with 1 tsp pepper, then add minced garlic, curry powder, and smoked paprika. Stir to release the aromas.
   ▶ ≈4:37
10. 10
    Add sake, mirin, and soy sauce to the pan. Stir gently to combine, then toss in the konnyaku pieces until coated with sauce. Cook briefly to keep the konnyaku crispy.
    ▶ ≈4:59
11. 11
    Drain the rice that has been soaked for 30 minutes and place it in the pot. Measure the cooled broth to rice ratio at 1:1.
    ▶ ≈5:42
12. 12
    Arrange the cooked curry chicken and konnyaku evenly over the rice. Pour the broth over everything, allowing the curry flavor to permeate the rice.
    ▶ ≈6:00
13. 13
    Bring to a boil over medium-low heat (or use the cook button on a rice cooker), then reduce to the lowest heat and cook for about 11 minutes.
    ▶ ≈6:16
14. 14
    Once time is up, turn off the heat and let it steam for 15 minutes. Meanwhile, slice green onions for garnish.
    ▶ ≈6:32
15. 15
    Open the lid and gently fluff the rice with a fork. Mix in the sliced green onions for color and fresh flavor.
    ▶ ≈6:48