Japanese mixed rice with chicken and vegetables (Takikomi gohan)

1. Rinse the rice three times and leave to drain in a sieve for 30 minutes.

2. Dice the chicken thighs into 1 cm cubes, cut the carrot into thin matchsticks and slice the shiitake thinly.

3. Put the rice in a heavy-based pot and pour over the dashi, mixed first with the soy sauce, mirin, sake and pinch of salt.

4. Spread the chicken, carrot and mushrooms evenly over the rice – don't stir them in, so the rice cooks evenly.

5. Cover and bring to the boil, then cook on the lowest heat for 15 minutes, take off the heat and rest covered for 10 minutes.

6. Gently fold from the bottom up with a rice paddle, scraping up the golden crust from the base, and serve sprinkled with spring onion.

Tip: Takikomi gohan is the taste of autumn in Japan, when it's made with mushrooms and chestnuts. The crust that forms at the bottom (okoge) is the most prized bite – don't leave it behind.