Ingredients for 8 Servings
Uncooked rice(ごはん/Gohan) 450 g
Chicken thighs(鶏もも肉/Torimomoniku) 300 g
Carrots(人参/Ninjin) 150 g
Abura-age (油揚げ / Abura-ageh) 2
Dried shiitake (ほし椎茸 / Hoshi shiitake) 5
Sesame oil(ごま油/Goma-abura) 1 tbsp

Soy sauce(醤油/Shōyu) 5 tbsp
Sugar(砂糖 / Satōh) 4 tbsp
Sake (酒 / Sake) 4 tbsp
Salt(塩/ Shio) 1/2 tsp
Water (水 / Mizu) 150 ml
Dried soup stock(だし顆粒/Dashikaryū) 1 tsp

White roasted sesame seeds(白炒り胡麻/Shiroirigoma) 1 tbsp

How to Make

1. Debone the chicken thighs and cut the meat into roughly 1 cm cubes. Cut the carrots into rounds and then cut the rounds into quarters. Soak the shiitake mushrooms in water. Once they become soft, press out the excess water (Save all of the water used to rehydrate the mushrooms.) and cut the mushrooms into thin slices. Cut the abura-age in half and then cut the halves into thin strips.
2. Rinse the rice, changing the water 2-3 times. Then soak the rice in clean water for 30 minutes.
kayakugohan23. Add the sesame oil to a frying pan and begin heating it. Begin frying the chicken. Add the carrots, mushrooms, and abura-age. Continue cooking until everything has softened. Add the seasonings and reduce to low heat for 10 minutes. Use a strainer to drain the liquid into a measuring cup.
4. To the measuring cup, add the water used to rehydrate the mushrooms and enough plain water to create a total of exactly 650 ml of liquid.

5. Drain the water from the rice that has been soaking. Add the rice to a thick-walled pot (If a rice cooker is available, use it instead.), together with the 650 ml of liquid. Lastly, add the chicken and other contents from the frying pan.

6. Cover the pot and put the pot on high heat. Leave the pot on high heat until it comes to a full boil, then reduce to low heat for 10 minutes. Next, turn off the heat and let the pot sit for another 20 minutes. After that, the rice will be done.

7. Serve with a sprinkling of sesame seeds.

Key Points
It is critical to accurately measure the amount of water for cooking the rice.
This recipe can be made with other meats and vegetables, as well.
This dish may be stored in a freezer. Left over portions can be enclosed in plastic wrap and frozen with no loss of flavor. To eat, reheat with a microwave.

Recipe Developed by: Machiko Tateno