Just put a whole chicken breast in the rice cooker and press the switch. This exquisite takikomi gohan results in surprisingly tender chicken breast, which tends to be dry. The double use of chicken stock and 'Kore! Uma!! Tsuyu' sauce condenses the umami, and the addition of mushrooms, fried tofu, and ginger creates a profound flavor. It's easy to make, full of nutrition, and you can also enjoy changing the flavor with yuzu kosho.
Ingredients
Main Ingredients (2-3 servings)
- Chicken Breast 350g
- Rice 2 go
- Mushrooms 100g
- Fried Tofu Pockets 2 sheets
- Ginger 15g
- Scallions to taste
- Yuzu Kosho to taste
Seasonings
- Chicken Stock Powder 1 and 1/2 tsp
- Kore! Uma!! Tsuyu 2 tbsp
- Salt 2/3 tsp
Steps
- Julienne 15g ginger.
- Trim the tough ends from 100g mushrooms and break them apart by hand.
- Cut 2 sheets of fried tofu into thin strips.
- Rinse 2 go of rice twice in the rice cooker pot.
- Add 1 and 1/2 tsp chicken stock powder, 2 tbsp Kore! Uma!! Tsuyu, and 2/3 tsp salt to the rice cooker pot with the rinsed 2 go of rice.
- Add cold water to just below the 2 go mark in the rice cooker. Pro Tip: Since moisture will come out from the chicken breast, it's good to add slightly less water. Cooking with cold water makes the rice plump.
- Place the whole 350g chicken breast into the rice cooker.
- Scatter the cut 100g mushrooms around the chicken.
- Add the thinly sliced 2 sheets of fried tofu. Pro Tip: If the fried tofu is placed at the bottom, it will absorb too much broth, so it's best to place it on top.
- Cook in the rice cooker using the regular setting.
- Once cooked, use a rice paddle to shred the chicken breast in the pot and mix everything together.
- Serve the takikomi gohan in bowls and sprinkle scallions to taste on top.
- Serve with yuzu kosho to taste, if desired. Store-bought powdered green yuzu kosho is especially recommended.
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