Ingredients:

  • 2 cups (300g) Japanese short-grain white rice
  • 2 cups (480ml) Dashi stock
  • 2 tbsp (30ml) Soy sauce
  • 2 tbsp (30ml) Mirin
  • 1 tbsp (15ml) Sake
  • 1/2 tsp (3g) Salt
  • 8 oz (225g) Chicken thighs, cut into 1/2 inch cubes
  • 1 medium (60g) Carrot, thinly sliced into matchsticks
  • 5 large (50g) Shiitake mushrooms, thinly sliced
  • 40g Frozen peas
  • 1 piece (5x2 inch) Dried kombu

Instructions:

  1. Rinse the rice in a fine-mesh strainer until the water runs clear, then soak in a bowl of water for 30 minutes.
  2. Dice the chicken thighs into uniform cubes and slice the carrots and mushrooms into thin strips.
  3. Drain the soaked rice and place it into the rice cooker inner pot.
  4. Add the soy sauce, mirin, sake, and salt to the pot.
  5. Pour in the dashi stock until the liquid reaches the 2-cup line marked inside the pot. Gently stir only the liquid to incorporate the seasonings, leaving the rice undisturbed.
  6. Carefully layer the chicken, carrots, and mushrooms on top of the rice in a flat layer. Place the piece of kombu on the very top. Do not stir the ingredients into the rice.
  7. Close the lid and set the rice cooker to the 'Regular' or 'Mixed Rice' setting.
  8. Once the timer beeps, allow the pot to steam for a few minutes before folding in the frozen peas and fluffing the rice.