【Ingredients】 (5 servings)
Rice……2 go (合) or 300ｇ (about 10.5oz.)※
Shiokoji for seasoning the chicken……1tbsp.
Onion……1/4 (60ｇ or 2.0oz.)
Carrot……1/4 (40ｇ or 1.4oz)
Shiokoji for overall seasoning……3tbsp.
Butter……10ｇ ( 0.35oz)
【How to Make】
① Make a cut in between the bones of the drummets. Place the drummets into a ziplock bag together with the shiokoji for seasoning them. Seal the bag and place into a refrigerator for at least 1 hour and no more than 3 days.
② Wash the rice and drain in a strainer. Dry half way.
③ Mince the garlic, onion, and carrot into pieces about the same size as a grain of rice.
④ Grate the lemon skin for the zest. Wedge-cut the lemon into 6 even pieces.
⑤ Heat the salad oil in a frying pan and fry the drummets. Once they are lightly browned transfer them to a plate.
⑥ Add the butter to the frying pan and fry the garlic over low heat. When the aroma of the garlic comes out, go to medium heat and briefly fry the onion and carrot. Next, add the rice. Fry the rice until it starts to look transparent, then turn off the heat.
⑦ Transfer everything from the frying pan to a rice cooker. Add 400-430 cc (1.7-1.8 cups) of water (With a Japanese rice cooker, add water up to the “2合” line.) Next, add the shiokoji for overall seasoning and mix. Now, place the drummets on top of the mixture. Close the rice cooker lid, set the cooker for white rice, and turn it on.
⑧ Once the cooker is finished, open the lid, and remove the drummets. Add the lemon zest and gently mix it into the rice.
⑨ Transfer the rice to a bowl, add the drummets on top, and top with the minced parsley and lemon wedges.
※ When cooking rice, use 200cc (.85 cups) of water for 1 go or 180cc (.76 cups) of rice. However, uncooked rice tends to dry out as it ages, so if you think your rice is a little undercooked, add a little more water the next time you cook rice from the same bag. For the example above, the water could be increased to about 220cc (1.0 cup).
Recipe Developed by: Machiko Tateno