Directions
- 1Wash and soak the rice in fresh cold water for about an hour.
- 2Prepare dashi by placing two dried shiitake mushrooms and about 3g of kombu in a bowl and adding 275ml of cold water. Cover it and leave it to soak for an hour.
- 3Thinly slice 50g of carrot and cut into matchsticks.
- 4Thinly slice the two dried shiitake mushrooms.
- 5Cut 10g of fresh ginger into juliennes.
- 6Remove the skin from 150g of chicken thigh and cut into small pieces.
- 7Heat a frying pan on medium heat. Add oil and fry the chicken skin until crispy. Remove and place on kitchen paper.
- 8Add the chicken meat to the pan and fry using the leftover fat from the chicken skin until sealed.
- 9Add all thinly sliced vegetables and fry for about a minute. Remove from heat.
- 10Take a cooking pot and add the rice and dashi.
- 11Pour the contents of the frying pan on top of the rice and dashi.
- 12Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp tsuyu sauce, and 2 tbsp sake. Do not mix. Place a lid on top and bring to a boil over medium heat.
- 13When the water starts to boil, set a timer for 2 minutes. After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes. After 3 minutes, reduce the heat to the lowest setting and cook for 5 minutes.
- 14Finally, blast the heat on high for 10 seconds, then turn it off. Leave the pot on the warm stove for 20 minutes to allow everything to cook in the residual heat.
- 15Take off the lid and gently mix using a rice paddle. Scoop into a bowl and serve. Sprinkle with finely chopped green onion and crispy chicken skin.
Ingredients
- 300 g Japanese short-grain white rice
- 275 ml water
- 2 dried shiitake mushrooms
- 3 g dried kelp (kombu)
- 275 ml cold water for dashi
- 150 g boneless chicken thigh
- 0.5 tsp cooking oil
- 3 sheets fried tofu pouch (aburaage)
- 50 g carrot
- 10 g fresh ginger
- 2 tbsp soy sauce
- 2 tbsp tsuyu sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 finely chopped green onions
Equipment
sievelarge bowlchopping boardknifefrying pancooking potrice paddle
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