Chicken Rice, Japanese Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My Great Auntie Teri always makes this for Thanksgiving. Ingredients:
1/2 cup carrots, sliver cut 1/2 inch long |
1 burdock root or gobo root, chopped finely |
3 dried shitake mushrooms, sliced thin |
green beans, chopped finely |
3-4 cups water |
1 teaspoon soy sauce |
1/2 teaspoon dashi powder |
1 chicken thigh, boned and chopped into small pieces |
2 cups japanese short grain rice |
2 eggs |
seasoned rice vinegar |
pickled ginger |
Directions:
1. Poach the carrots, gobo, mushrooms, and green beans in the 3 cups of water, soy sauce & dashi powder.
2. When the carrot is half cooked add the chicken and continue to poach for a couple of minutes.
3. Drain the vegetables and chicken and reserve the stock.
4. Cook the rice in a rice cooker with the reserved stock. When the rice is finished cooking, stir in the drained vegetables and chicken. Add seasoned rice vinegar to taste.
5. Scramble the eggs and sliced thinly and place on top of the rice.
6. Drain the pickled ginger and chop to bite sized pieces.
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