This recipe uses leftover mochi from New Year's to create a deliciously chewy chicken takikomi gohan (mixed rice) in your rice cooker, without needing any sticky rice! The savory flavor of chicken and the aroma of burdock root will whet your appetite. It's a dish that lets you enjoy an authentic taste with ease.
Ingredients
Main Ingredients (2 servings)
- Rice 2 cups (approx. 300g)
- Mochi (Rice Cake) 1 piece
- Chicken Thigh 1/2 piece
- Carrot 1/3 (approx. 50g)
- Burdock Root 1/4 (approx. 50g)
- Shiitake Mushrooms 2 pieces
- Fried Tofu Pouch 1/2 piece
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- [B] Cooking Sake (Rice Wine) 2 tbsp
- [B] Soy Sauce 2.5 tbsp
- [B] Mirin (Sweet Rice Wine) 2.5 tbsp
Steps
- Cut 1/2 chicken thigh into 2cm cubes. Gently pound with a meat tenderizer to soften.
- Cut 1 piece of mochi in half, then thinly slice it. Slice thinly so it mixes well with the rice.
- Add 2 cups of rice, washed and drained, to the inner pot of your rice cooker.
- Add water to slightly below the 2-cup line on your rice cooker. [Key Tip!] Using less water will result in a chewier texture as it combines with the moisture from the ingredients.
- Cook using your rice cooker.
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