Steps

1. Place 300g of rice in a bowl and rinse briefly to remove any extraneous smell.
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2. Drain the water immediately after rinsing the rice.
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3. Gently swirl the rice while adding water.
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4. Transfer the soaked rice to the rice cooker pot and add 300g of water.
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5. Cook the rice using the quick mode on your rice cooker. [Key Tip!] Using 300g of water for 300g of rice results in perfectly cooked grains that are distinct yet tender.
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6. Place 2 tsp of sesame oil in a cold frying pan and spread out 1 piece of chicken thigh, skin-side down.
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7. Heat over medium-low heat and sear the skin of the chicken thigh until well browned. [Key Tip!] Browning the skin well enhances the savory flavor.
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8. Sprinkle a pinch of salt on the chicken and lightly toss.
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9. Add 1 pack of shimeji mushrooms and half a carrot, and stir-fry until the vegetables' moisture has evaporated. [Key Tip!] Stir-frying the vegetables separately from the chicken allows the chicken to brown better and concentrates the vegetables' flavor by evaporating their moisture.
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10. Add 2 tbsp Soy Sauce, 2 tbsp Cooking Sake, 2 tbsp Mirin, 2 tsp Sugar, and 1 tsp Chicken Stock Powder to the stir-fried ingredients and mix.
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11. Once the sauce boils, reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the liquid has almost evaporated. [Key Tip!] Thoroughly simmering the sauce removes excess moisture, preventing the rice from becoming mushy and concentrating the flavors.
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12. Cover the pan with the cooked ingredients and set aside until the rice is done.
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13. Transfer the cooked rice to a large bowl.
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14. Add the prepared ingredients and sauce to the hot, freshly cooked rice. Use a rice paddle or silicone spatula to cut and mix. [Key Tip!] Mixing while the rice is hot by cutting, not kneading, prevents the rice from becoming mushy or crushed. Mixing in a bowl rather than the rice cooker ensures even distribution.
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15. Return the mixed rice to the rice cooker and keep warm for about 5 minutes to allow the flavors to meld.
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16. Taste and, if you prefer a stronger flavor, mix in about 2 pinches of salt to sharpen the taste.
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17. Plate the rice and generously top with seaweed (nori) to complete the dish. [Key Tip!] Adding a small amount of salt just before serving sharpens the flavors and makes it even more delicious. The seaweed (nori) adds its aroma, which pairs perfectly with mixed rice.
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