„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Chicken Rice@œ


mServes 6n
@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.

„«Bamboo Rice„«Chicken Rice„«Matsutake Rice„«Hagi (Bush Clover) Rice„«

@@@




„«HOME„«What Is Kyoto Cuisine?„«More about Kyoto Cuisine„«