Easily make chicken and five-vegetable mixed rice balls by stir-frying and mixing. The exquisite blend of rich ingredients and sweet soy sauce flavor will delight everyone in the family. No need to cook rice separately, saving you time. Perfect for meal prep and bento boxes. Simply mix with freshly cooked rice for a luxurious taste. Give it a try!
Ingredients
Main Ingredients (For 2 cups of rice (approx. 300g uncooked rice))
- 2 cups cooked rice (approx. 300g uncooked rice)
- 1 burdock root (80g)
- 1/4 carrot (50g)
- 2 shiitake mushrooms
- 2 deep-fried tofu pouches (aburaage)
- 1/2 chicken thigh (150g)
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
Seasonings
- [A] 3 tbsp soy sauce
- [A] 3 tbsp water
- [A] 1.5 tbsp mirin (sweet rice wine)
- [A] 1.5 tbsp sugar
- [A] 1/2 tsp dashi powder
Steps
- Shave 1 burdock root (80g) into thin strips and soak in water.
- Peel and julienne 1/4 carrot (50g).
- Remove stems from 2 shiitake mushrooms, halve them, and slice thinly.
- Thinly slice 2 deep-fried tofu pouches (aburaage).
- Finely chop 1/2 chicken thigh (150g).
- Heat 2 tsp sesame oil in a frying pan over medium heat. Add the drained burdock root and stir-fry until slightly translucent.
- Add the chicken thigh and carrot, and continue to stir-fry.
- Add the shiitake mushrooms and aburaage, and stir everything together.
- Add 3 tbsp water, 3 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1.5 tbsp sugar, and 1/2 tsp dashi powder. Bring to a simmer over medium to high heat and reduce the liquid.
- Reduce until there is almost no liquid left when the pan is tilted. This is the key to concentrating the flavor.
- Add the cooked ingredients to 2 cups of freshly cooked rice and mix until evenly distributed.
- Add 1 tbsp toasted sesame seeds, mix, and shape into triangles.
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