Chicken burdock rice
Japanese food
Rice dishes
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.
Cooking time: 20 minutes
Excluding the time of rice inundation and cooking time
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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
