Steps

1. Trim the root ends of 2 cloves of garlic and cut them in half lengthwise.
   🕒 00:19
2. Peel the skin off the garlic and remove the sprouts.
   🕒 00:29
3. Cut the garlic in half crosswise, slice thinly, then mince. This is the key! Slicing after cutting in half crosswise prevents pieces from becoming too large and makes mincing easier.
   🕒 00:45
4. Cut 10g of ginger into 3 equal pieces crosswise, slice thinly, and cut into strips.
   🕒 01:14
5. Finely chop the ginger from the end and mince.
   🕒 01:31
6. Carefully remove any bones or cartilage from 360g of chicken thigh by hand.
   🕒 02:02
7. Remove any blood spots or excess yellow fat from the chicken thigh. This is the key! Blood spots and excess fat can cause an unpleasant odor, so be sure to remove them when cooking with rice.
   🕒 02:30
8. Use the tip of your knife to pierce the entire surface of the chicken thigh to cut through the tendons.
   🕒 02:42
9. Cut the chicken thigh in half lengthwise.
   🕒 02:57
10. Thoroughly pat the excess moisture from the chicken thigh with paper towels. This is the key! Surface moisture can cause an odor, so it's best to aim for a scent-free state when making this dish.
    🕒 03:04
11. Cut the chicken thigh into bite-sized pieces, slightly larger than cubes.
    🕒 03:22
12. Season both sides of the cut chicken thigh with salt. If the skin has shrunk, spread it out. This is the key! Forgetting to season the chicken beforehand can lead to a bland flavor. Spreading out the skin will make for a beautiful presentation when cooked.
    🕒 03:33
13. Place the minced garlic and ginger in a frying pan, add a generous amount of vegetable oil, and heat over low heat.
    🕒 04:01
14. Slowly sauté over low heat until fragrant, then turn off the heat. This is the key! Cooking until browned will impart a burnt flavor, so turn off the heat once the aroma is released.
    🕒 04:12
15. Add the unwashed 2 cups of rice to the frying pan, sprinkle with approx. 5 shakes of cumin powder, and sauté until the rice feels hot to the touch. This is the key! Sautéing the rice coats it with oil and dries out the surface moisture, resulting in a fluffy finish.
    🕒 04:29
16. Transfer the sautéed rice to the inner pot of your rice cooker while still hot. Add 2 pinches of salt and 2 tsp of chicken bouillon granules.
    🕒 05:20
17. Pour in water to slightly below the 2-cup mark, mix well to dissolve the salt and granules. This is the key! A slightly firm and fluffy texture is recommended.
    🕒 05:40
18. Add the cilantro roots and thick stems, then arrange the cut chicken thigh on top, ensuring it doesn't overlap. This is the key! Cilantro imparts the most aroma from its roots and stems. Cutting the chicken into bite-sized pieces allows steam to escape from between the rice grains, ensuring it cooks thoroughly.
    🕒 05:56
19. Cook the rice cooker on the normal cooking mode.
    🕒 06:31
20. In a bowl, combine 1 tbsp of miso paste, 1 tbsp of sugar, 2 tbsp of cooking sake (rice wine), 1 tbsp of water, 1/2 tbsp of sesame oil, 1 tsp of honey, 1/2 tbsp of fish sauce (or 1 tsp light soy sauce), and ichimi togarashi (Japanese chili powder) if desired. Mix well.
    🕒 06:36
21. Heat the sauce over low heat, stirring until it boils and dissolves completely. This is the key! Spicy flavors enhance ethnic dishes, so aim for a slightly spicy sauce.
    🕒 07:30
22. Taste and adjust. Once the alcohol flavor has evaporated and the spiciness is to your liking, the sweet and savory miso sauce is complete.
    🕒 07:57
23. Once the rice is cooked, remove the chicken from the rice cooker first.
    🕒 08:15
24. Remove the cilantro roots if desired.
    🕒 08:21
25. Gently mix the rice to fluff it up and remove excess moisture for a light and fluffy finish.
    🕒 08:27
26. Plate the rice, and serve with the reserved chicken and the prepared sauce.
    🕒 08:48