tasty congrats on both counts. yay!

Hello! Here's a comment I would have left on your Takikomi Gohan entry from 2006 (but for some reason the comment space wasn't showing up, so I apologize, I'm going to have to leave it here instead! ^_^).

That series of cookbooks is excellent, and I'm so happy to hear of a good Takikomi Gohan recipe in that particular book! I've so far found the holiday recipes book, and have been hoping to run across the one you featured whenever I go into my usual bookstore, but as of yet haven't gotten lucky.

I wasn't sure whether to set the rice cooker on the Takikomi setting, but I did anyway, so I hope it won't end up overly mushy, because I followed the recipe pretty closely as far as the liquid ingredients went. The only other changes I made were doubling the recipe, out with the konnyaku and in with enokitake, substituting fresh shiitake (and more of them) for the dried ones and using a powdered matsutake soup mix as a substitute for what would have been the dried shiitake soaking juice. The mix packet boasts of how great it is in Takikomi Gohan, so I guess we'll see soon! ;)

The broth did taste a bit salty before I threw it in, but the last recipe I used had very little flavor, so I was relieved to have tasted a broth with a bit more kick to it. Hopefully when cooked with the rice, the salt will become absorbed evenly and turn out alright.

Just wanted to thank you for posting that recipe! I may need to order that book from Amazon now, since it includes a favorite I have had yet to find a decent, authentic recipe for!

Again, sorry to post in the wrong place. I'm not sure why I couldn't comment on the appropriate entry, but hope this won't be a problem. ^_^