A classic Japanese comfort dish where rice is cooked in dashi stock along with vegetables, mushrooms, and chicken. The rice absorbs all the umami flavors, creating a harmonious and nutritious one-pot meal.
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10 items
Rinse Rice: Wash the short grain rice until water runs clear. Drain in a colander for 30 minutes.
Prep Ingredients: Cut chicken thigh, shiitake mushrooms, carrot, and fried tofu pouch (fried tofu). aburaage quickly in hot water to remove excess oil if desired.
Combine Liquid: In the rice cooker pot (or heavy pot), combine washed rice, soy sauce, sake, mirin, salt, and enough dashi stock to reach the 2-cup water line (or 1:1.1 ratio).
Layer: Spread the ingredients (chicken, veggies) on top of the rice. DO NOT MIX. Mixing causes uneven cooking.
Cook: Cook using 'mixed rice' setting or standard white rice setting. If using stovetop: bring to boil, cover, to low, 12 mins, rest 10 mins.
Fluff: Once cooked, open lid and fluff the rice with a paddle, mixing the ingredients evenly throughout.
