I want to cook various ingredients with my rice while it cooks in the rice cooker, in order to extract flavor into the rice. A la Takikomi Gohan.
So far all I have made is a Chestnut rice with aburaage and shitake/
Can you or have you cooked fish with the rice? I think fatty pieces of salmon or maybe even a trout would be delicious, but I am afraid that it might be undercooked.
I have heard of leop choeng beinging steamed over the rice and similarly unagi.
Any other ideas?
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