Takikomi Gohan

Tonight I made takikomi gohan, rice cooked along with seasoning and meat and/or veggies. Often when you have this in Japan, the ingredients are a reflection of the season - like bamboo shoot rice in the spring, and chestnut rice in the fall. The seasons don't make much of an appearance here in Hawaii (although it is feeling a couple of degrees cooler lately which must mean it's winter), so today's ingredients were also very seasonally neutral - chicken, carrots, and dried mushrooms, along with dashi, soy sauce, sake, and sugar for seasoning. The rice came out yummy - it's kind of cool that the rice cooker by itself can produce a dish that can stand on its own. I'd like to try another takikomi gohan recipe sometime, maybe something that uses Hawaii specific produce? To be researched...