INGREDIENTS
Vegetables
1/2 Medium Carrot
1 Medium Brown Onion
4 Dried Shiitake Mushrooms
2 Spring Onions (aka Green Onions, Scallions)
Aromatics
2 cloves Garlic
Ginger (equal amount to Garlic)
Cooking Liquid
2tbsp Soy Sauce
2tbsp Cooking Sake
2tbsp Cooking Mirin
1/2tbsp Chicken Stock Powder
1/4tsp White or Black Pepper
Water (or Chicken/Vegetable Stock, omit Stock Powder)
Proteins
400g / 14oz Chicken Thigh or Breast
Rice
2 metric cups Japanese Short-Grain Rice (or Jasmine rice)
For Cooking
2tbsp Cooking Oil (e.g. vegetable, canola, sunflower etc.)
Salt to taste
METHODS
Step 1: Prepare the vegetables
Rehydrate shiitake mushrooms in boiling hot water for 10-15 minutes. Reserve the soaking liquid
Finely dice the carrot, onion and rehydrated mushrooms. Add to a bowl and set aside
Finely chop spring onions and set aside in a separate bowl
Step 2: Prepare the aromatics
Finely grate the garlic and ginger. Set aside in a bowl
Step 3: Make the cooking liquid
Add the mushroom soaking liquid to a measuring cup, leaving behind any debris left at the bottom of the bowl
Add the soy sauce, sake, mirin, chicken stock powder and pepper
Add enough water or pre-made stock (omit the stock powder if using pre-made stock) until you have 2 metric cups of liquid total
Mix to combine and set aside
Step 4: Prepare the chicken
Clean the chicken by removing any excess fat, skin, connective tissue, cartilage or bone
Dice the chicken into roughly 1-2cm / 0.4-0.8in pieces and set aside in a bowl
Step 5: Wash the rice
Wash the rice 3-4 times and strain
Set aside in a strainer until ready for use
Step 6: Cooking
Heat a pot or deep pan on high heat. Add 2tbsp cooking oil and swirl to coat the surface
Add the diced chicken and spread in an even layer. Sear without moving for 1-2 minutes. Mix the chicken and sear for another 1-2 minutes. Remove the seared chicken, tilting the pan to reserve the oil
Return the pan to medium heat and add the diced carrot, onion & mushrooms. Add a pinch of salt & 1/4 cup water. Cook until the vegetables have softened and the excess water has evaporated
Turn the heat to low and add the garlic & ginger. Stir for 30-60 seconds or until fragrant
Add the washed riced and seared chicken. Mix until evenly combined
Add the cooking liquid. Taste for seasoning and add salt to taste. Bring to a boil over high heat
Once boiling, cover with a lid, and cook over low heat for 10 minutes
After 10 minutes, turn the heat off, but leave the lid on for another 10 minutes
Remove the lid and add the chopped spring onion. Mix until evenly combined
Step 7: Storage & serving
Evenly distribute between 4 containers. Optionally, garnish with finely slivered spring onion
Allow to cool before storing in the fridge for up to one week
To serve, microwave to reheat and enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 596
Protein - 27.7g
Carbohydrate - 88.4g
Fat - 11.8g