Instant Pot Takikomi Gohan (Japanese Mixed Rice)

Steps

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1. 1
   Wash the rice in a large bowl and soak in water for 20 minutes until ready to use.
   ≈0:39
2. 2
   Soak the dried shiitake mushrooms in ¼ cup water for 15 minutes to hydrate them, then reserve the soaking liquid.
   ≈0:46
3. 3
   Cut the chicken thigh into bite-sized pieces and add sake to remove any unpleasant odors.
   ≈0:53
4. 4
   Peel the burdock root using the back of a knife, cut it in half lengthwise, then slice each half diagonally into thin pieces. Soak in water to prevent browning.
   ≈1:00
5. 5
   Halve the carrot lengthwise and slice it diagonally into thin pieces.
   ≈1:19
6. 6
   Rinse the fried tofu pouch with hot water to remove excess oil, cut into thin slices, and gently squeeze out the water.
   ≈1:27
7. 7
   Slice the hydrated shiitake mushrooms thinly.
   ≈1:53
8. 8
   In a bowl, combine the reserved shiitake soaking liquid (2 tbsp) with the soy sauce, mirin, and salt. Add the dashi to bring the total liquid to 360 ml and mix well.
   ≈2:06
9. 9
   In a large bowl, combine the chicken, sliced shiitake mushrooms, carrot, burdock root, and tofu pouch.
   ≈2:26
10. 10
    Pour the seasoning liquid into the bowl with the ingredients and mix well.
    ≈2:35
11. 11
    Transfer the drained rice to the Instant Pot and distribute it evenly in a flat layer.
    ≈2:44
12. 12
    Pour the ingredients and seasoning liquid over the rice without stirring to keep them separate.
    ≈2:52
13. 13
    Close the Instant Pot lid, press MANUAL, and set to HIGH pressure for 2 minutes.
    ≈3:02
14. 14
    Allow the pressure to release naturally for 10 minutes.
    ≈3:09
15. 15
    Fluff the rice immediately with a rice scooper to prevent the bottom from burning.
    ≈3:17
16. 16
    Finely chop the mitsuba and divide the takikomi gohan into individual bowls, garnishing each with the fresh mitsuba.
    ≈3:24