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mServes 6n @chicken thigh meat 1 @burdock root 1/3 @bamboo shoot 1 @carrot 1/2 @rice 3 cups @dashi 3.3 cups @light soy sauce 2 T @salt small amount 1) Cut chicken into 1 cm chunks. 2) Before cooking rice, wash carefully and allow to drain. 3) Cut burdock root using sasagaki (shaving) technique. Soak in water to @which vinegar has been added. Rinse in plain water and drain. 4) Cut bamboo into rectangular sections and blanch. Peel carrot and cut @into same-size pieces as bamboo. 5) Put dry and liquid ingredients into a rice cooker or pot and cook. When done, stir well. @*In place of dashi, rice can be cooked in water in which a piece of kelp @@has been added. |