So I was writing about Tazukuri in my Takeno Gohan recipe, and after looking at a few recipes on how to make Tazukuri, I felt I could make my own twist on it – a bit closer to the recipe made by Seakid, maybe.
It turns out that I had already thought of doing this, as my husband remembered that I had some of the dried dilis in a package in the fridge, shoved into the back. I had the rest of the ingredients in my pantry, so seeing as today is New Year’s Eve, I figured, why not? It looked like something I could do while Jaenelle was napping after a feed.
I started making Japanese style cooked mixed rice as a fairly easy, makes me happy light meal. Takeno Gohan, or Bamboo Rice, is actually by itself pretty filling (to me) but sometimes, I want a bit more and I can add seasoned seaweed, or aburaage, or crispy candied dilis fish. (I didn’t have access to dried dilis at the time but I found them packaged as a coated crispy snack with spicy cornstarch, so I cooked sugar and soy sauce together until it got very thick and sticky and coated the snacks with them to make my own candied dilis. In Japan they’re called Tazukuri.)This is really less of a recipe and more of a method of cooking. (Edited to add: I’ve made my own version of Tazukuri. Enjoy!)
Everyone has a favorite type of congee. I love the Filipino version, called arroz caldo, which in typical Filipino form, can be eaten at all times of the day – breakfast, lunch, dinner, or merienda (well, more like a small meal between meals. Hobbits would love us!), or snack or as a side dish or opening item! My family’s version is very garlicky and ginger-y. If you want to reduce the salt, use a low-salt chicken broth and omit the chicken broth cubes. Some folks like putting toasted, crispy garlic and onions on top, or chopped up green onions, or, in my case, cubed, fried tofu. Experiment with toppings if you like, but you might find that my recipe is flavorsome enough.