I threw in a whole ear of corn, and it turned into a gentle, summery flavor [Takikomi Gohan | Recipe included]

This time, I made a light takikomi gohan (seasoned rice) using a whole ear of corn🌽
It's colorful and perfect for summer. I'll also share a taste review of how it turned out!

The colors are beautiful! It's nice how corn makes everything look brighter.

Tasting

The sweetness of the corn and the slight bitterness of the komatsuna spread through the dish, and it was delicious. The occasional pop of the corn is a nice touch. Since I added the komatsuna after cooking, it kept its crunch, which adds a nice textural accent.

The rice itself has a light, mild flavor. If you prefer rice with a stronger taste, you might want to add a little more soy sauce and dashi stock powder. I wanted a stronger flavor halfway through, so I mixed in some salted kelp (shio kombu). It's very convenient because you can adjust the intensity of the rice's flavor with the amount of salted kelp.

Recipe

[Ingredients]
・2 cups of rice
・170g chicken thigh
・1 ear of corn
・1 carrot
・1 bag of shimeji mushrooms

[Seasonings]
・2 tablespoons soy sauce
・1 tablespoon each of cooking sake and mirin
・1/2 teaspoon dashi stock powder

I'll continue my "takikomi gohan life" by trying out various combinations🍚
Comments like "How about this combination?" are also very welcome.
If you found this interesting, it would encourage me if you could like and follow!