Smoked Mackerrel + Veg Rice "Takikomi Gohan"

After the chicken battle in our modern diet and trade concerns, it's the turn on fishing industry discussed heatedly in media. (though this has been the issue for decades).As a Japanese national, I can't live without fish.. I've spent 1.5 years being Pescatorian but couldn't live without seafood, even after some stomach problems with shellfish..

My beloved mackerel is safe, still I hope, and this is one of the rare fish (along with salmon) that can tastes better in Europe (Northern) than in my native Japan.
So here it is, my recipe for the year,

Japanese "Takikomi Gohan" Smoked Mackerrel and vegetables

Takikomi means "Steamed" or "Stewed" and Gohan means "Rice" or in general, meals.
It's like Risotto, you can cook with variety of different ingredients.
If you have a rice cooker, it's super easy. If you don't, you can cook in a thick sauce pan but make sure you follow the stage of the flame, full to begin then shimmer once boiled with a lid on tightly as possible throughout the shimmer. (very important! don't peek in to check often, or at all!)

Ingredients:
1 packet of Smoked Mackerrel 

Bamboo shoots diced/sliced

Carrot diced

Spring onion chopped (to garnish)

Rice (Sushi rice)

Water 1.5 times of rice

Sesame oil 1 tbl spoon

Soy sauce 2 tbl spoon

Dashi powder 1tbl spoon (if liquid 2 tbl spoon)

(Rice Cooker version)

1: Put all ingredients except spring onion into the rice cooker, switch on, that's it, just wait till it's cooked, and stir well. (pic 1)

2: Garnish with chopped spring onion when serving.

pic 1

(Pan version)

1: Put all ingredients except spring onion into the pan.

2: Bring to boil for 5 min

3: Turn the flame to shimmer and put a lid on, leave to gently shimmer for further 20 min.

4: Check if the water has all evaporated, then stir well.

5: Garnish with chopped spring onion when serving.