AuthorHungry PandaDifficultyIntermediateTHE CHICKEN MARINDADE
2 tbsp chicken (thigh or breast)
½ tbsp instant dashi powder
pinch salt
1 tbsp soy sauce
½ tbsp dark soy sauce (for colour) – leave out if you don’t have this!
1 tbsp mirin
1 tsp sugar
2 tbsp white onion sliced
½ tsp oil
¾ rice measuring cup short grain rice
THE OTHERS
1 egg + pinch of salt – eggs beaten to 70-80%
1 spring onions – sliced
handful nori seaweed, sliced thinly
pinches togarshi Japanese 7 spice (optional to add a little spiciness and sesame seeds)
HOW TO MAKE
1
Cut the chicken into small pieces and mix into the marinade ingredients with the onion.
2
Add rice to the Kotori inner bowl, strain the marinade sauce into the rice and mix well. Fill with water to the SHORT GRAIN water level 3⁄4 line.
3
Add the chicken and onion to the rice and water.
4
Select the SHORT GRAIN setting and then START.
5
As soon as the rice is finished cooking, beat the eggs and quickly add the liquid mixture to the rice (open and close the lid quickly to prevent heat escaping). The steam during Kotori’s KEEP WARM will cook the eggs. This takes around 20 minutes. Alternatively, add the egg at Step 3 or use the steaming bowl to cook the eggs.
6
Garnish with sliced spring onions and seaweed and add togarshi for spice.
Ingredients
THE CHICKEN MARINDADE
2 tbsp chicken (thigh or breast)
½ tbsp instant dashi powder
pinch salt
1 tbsp soy sauce
½ tbsp dark soy sauce (for colour) – leave out if you don’t have this!
1 tbsp mirin
1 tsp sugar
2 tbsp white onion sliced
½ tsp oil
¾ rice measuring cup short grain rice
THE OTHERS
1 egg + pinch of salt – eggs beaten to 70-80%
1 spring onions – sliced
handful nori seaweed, sliced thinly
pinches togarshi Japanese 7 spice (optional to add a little spiciness and sesame seeds)