Chicken burdock rice
The key is to season the chicken before putting it in the rice cooker. It's also delicious to add other ingredients such as bamboo shoots and deep-fried tofu to make it even more delicious.
How to make it
1
Cut the carrots into shredded pieces and cut the shiitake mushrooms into easy-to-eat sizes. Cut the chicken thighs into 1-2cm cubes, pour dark soy sauce over them, and season them.
2
Add the rice soaked in the rice cooker, ingredients, and seasonings of [A], mix the whole thing, and level the surface and cook rice.
3
Once cooked, serve in a bowl and topped with chopped mitsuke leaves if desired.
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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