Potluck suppers are like the Miss America beauty pageant. As the evening progresses a few cooks emerge as popular choices. Their contributions are devoured with nods and smiles.
I’m attending my first tailgating potluck party (a virtual one!) at Twitter for #SundaySupper. (Scroll down for details.) As I made my Japanese go (chess) game inspired rice dish called gomoku gohan, I recalled the wise words of my Top Potluck Chef friend, Takako-san. “The trick to Japanese cooking is preparation.” (Guess the French have got it right with their mise en place – putting ingredients in place for cooking.)
Gomoku rice - laden with a treasure chest of tasty ingredients.
Indeed, gomoku rice, which is filled with a treasure chest of yummy ingredients, is super easy once the preparation is complete. Sliced shitake mushrooms and carrots are sliced and plunked into rice splashed with sake wine and soy sauce. Autumn forest aromas and images of fairies dancing around mushrooms emerge as a symphony of rice bubbles in dashi soup and kombucha (kelp) tea. Do you have flavors and foods that evoke fond memories of fall?
Go means five in Japanese but the dish is by no means limited to five ingredients. Gomoku was inspired by the Japanese chess game of go. At the beginning of the game five stones are set on the board. As the game progresses more stones are accumulated. So start with some basics like dashi soup, kombucha (kelp) tea, soy sauce and sake wine and add ingredients you treasure to your gomoku rice. In Japan, cooked chicken is often included. The Ninja Baker's gomoku is adapted from a recipe seen at Cookpad.com.
- 6 medium dried shitake mushrooms
- ½ cup thinly sliced carrots
- ½ cup corn kernels
- ½ cup cubed konyaku yam cake (shirataki noodles are a fine substitute)
- 1 age fried tofu pouch, thinly sliced and chopped (fried tofu can also be used)
- 3 tablespoons sesame oil
- 4 cups rice (preferably short grain)
- 2 ½ cups water
- ½ cup liquid drained from soaked mushrooms
- 1 ½ tablespoon sugar
- 2 tablespoons hondashi (powdered dashi) soup (chicken or vegetable bouillon cubes will also work)
- 2 tablespoons soy sauce
- 2 tablespoons sake rice wine
- 1 tablespoon kombucha kelp tea
Soak the dried shitake mushrooms in water for 30 minutes. Pat dry with paper towels. Do not discard the liquid. Drain the liquid through a paper towel lined strainer into a bowl. Cut the mushrooms into thin slivers.
Boil water and make kombucha tea.
Warm the sesame oil in a pan over low to medium heat. Stir-fry the carrots, corn, mushrooms and tofu.
Into a rice cooker, place the 4 cups of rice plus the water, liquid drained from the mushrooms, sugar, hondashi, soy sauce, sake wine, tea and the stir-fried ingredients. Cook according to manufacturer’s directions. (50 minutes in the Ninja Baker’s rice cooker.) If you don’t have a rice cooker, this recipe should work well with rice made on a stovetop.
Our Sunday Supper host Lane, from Supper for a Steal, is the queen of coupons and connoisseur of seasonal cuisine. She's organized a tailgate party with recipes from Top Potluck Chefs. Love to have you join us!
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
- Grilled Gameday Nachos by Supper for a Steal
- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Pizza Dip by Small Wallet, Big Appetite
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
- Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
- Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
- 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
A smiley shamoji rice ladle stands ready to scoop up the Ninja Baker's gomoku
Wishing you lots of cheers for touchdowns by your hometown team
and for the Top Chef in your kitchen.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.