Chicken burdock rice
The key is to season the chicken before putting it in the rice cooker. You can also add other ingredients such as bamboo shoots and fried tofu to make it even more delicious
How to make it
1
Cut the carrots into thin strips and the shimeji mushrooms into bite-sized pieces. Cut the chicken thighs into 1-2cm cubes, rub in some dark soy sauce, and season
2
Put the soaked rice, ingredients, and seasonings (A) into a rice cooker, mix thoroughly, smooth the surface, and cook
3
Once cooked, serve in a serving dish and top with chopped mitsuba to taste
Materials for 6 people
-
- Cherry burdock
- 50g
-
- Carrots
- 30g
-
- Chicken thigh
- 100g
-
- Shimeji
- 50g
-
- Rice
- 2 go
-
[A]
- Bonito dashi
- 300cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- For mitsuke
- Appropriate amount
[PR]
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