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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 6 |
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From cooking japanese. Ingredients:
2 cups short-grain rice |
5 dried shiitake mushrooms |
2 1/2 ounces bamboo shoots |
500 g boneless skinless chicken thighs |
2 cups dashi |
1/3 cup shoyu |
2 tablespoons mirin |
Directions:
1. rinse rice and soak for one hour.
2. soak shiitake in 1 1/2 cups hot water for 30 minutes, then drain reserving
3. liquid and slicing caps.
4. cut bamboo shoots and chicken and place in a bowl.
5. combine mushroom liquid, dashi, shoyu, mirin and pour over chicken mixture setting aside for 20 minutes.
6. drain rice and spread over base of a large saucepan.
7. pour chicken and vegetable mixture over top without stirring.
8. sit saucepan over high heat and bring to a boil, then cover reducing heat to low and cooking 15 minutes.
9. leave to stand covered for 10 minutes before stirring to combine ingredients.
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