UP2 How to make Takikomi Gohan

How to make "Takikomi Gohan"

I go to camp in winter every year. Winter camps are cold and more energy is lost than in other seasons. In winter camping, it is important to keep the body warm through meals. In addition, when we go camping we must more less luggage. So, it is better to cook with fewer ingredients. I make Takikomi Gohan every year in winter camp. Today, recreate at home the takikomi gohan I made at camp. 

We need when we make Takikomigohan at home

cutting bord, kitchen knife, measuring cup, rice cooker, rice bowl, chop sticks

When we make takikomigohan outside 

curton of milk(This takes the place of cutting board and it can burning when campfire ) , suvival knife, measuring cup, sierra cup, gus burner, chop sticks

ingredients (One person)

rice(150gram), salmon(a small slice), eoki mushroom(60gram), species of polypore mushroom(60gram), kelp sauce(25cc), water(200cc), butter(10gram)

 

This recipe

1, First, go to kitchen and wash hand and prepare the ingredient

2, Second, wash eoki mushroom and species of polypore mushroom and cut mushrooms into bite size pieces

3, Third, put rice(150gram) and water in the kettle and add water to rice.

4, After that, polish the rice three times. (Japanese said Kometogi)

5, Next, we prepare salmon, remove the salmon bones.

6, After that, salmon and mushrooms and rice and kelp sauce in rice cooker

7, Next, press the rice cooker switch

8, when finished cooking, stir the rice in rice cooker and on a rice boul 

 

In conclusion, this takikomigohan is so easy for us, but it is good balanced meal and can warm to your body enough. In addition, it can be done in one dish. So, when camping we can contribute to water conservation. Water consevation is good for nature and around environment. That is why, I recommend make Takikomigohan when you camping!!