Steps

1. Place the chicken thigh (boneless) 1 piece in a bowl and lightly season both sides with salt a pinch and pepper a pinch.
   🕒 05:53
2. Rinse the rice 2 cups, soak for 30 minutes, then drain on a sieve.
   🕒 06:00
3. In a pot, combine the rice with [A] water 340cc, cooking sake (rice wine) 30cc, light soy sauce 20cc, and oyster sauce 10cc. Mix well.
   🕒 06:09
4. Peel and dice the daikon radish 100g into 1cm cubes. Finely chop the long onion 1/4 piece. Add these to the pot.
   🕒 06:50
5. Place the prepared chicken thigh (boneless) on top of the rice and vegetables. Cover with a lid. [This is the key!] Cooking the chicken together with the rice creates a delicious broth without needing chicken stock.
   🕒 07:00
6. Bring to a boil over high heat.
   🕒 07:19
7. Once boiling, reduce to medium heat and cook for 5 minutes.
   🕒 07:43
8. After cooking for 5 minutes on medium heat, reduce to low heat and cook for 15 minutes.
   🕒 09:19
9. Turn off the heat and let it steam for 5 minutes.
   🕒 09:24
10. Cut the mitsuba (Japanese parsley) 5 sprigs into 3cm lengths.
    🕒 09:36
11. Remove the stems from the cherry tomatoes 4 pieces and cut them in half horizontally. [This is the key!] Cutting them in half horizontally releases their delicious juices.
    🕒 10:24
12. Cut the lemon 1/2 piece into wedges. [This is the key!] Trimming a little off the stem side makes for a nicer presentation.
    🕒 10:56
13. In a bowl, combine [B] soy sauce 1 tbsp, water 1 tbsp, sugar 1 tbsp, grated ginger 1/2 tsp, grated garlic 1/2 tsp, miso 1 tbsp, and ichimi togarashi (chili powder) a pinch. Mix well to create the sauce.
    🕒 11:31
14. Once the rice is cooked, remove the chicken from the pot and cut it into bite-sized pieces.
    🕒 12:21
15. Serve the rice in a bowl and top with the cut chicken.
    🕒 13:06
16. Sprinkle with white sesame seeds a pinch and garnish with mitsuba (Japanese parsley), cherry tomatoes, and lemon.
    🕒 13:22
17. Pour the prepared sauce over the top and it's done!
    🕒 13:29