Steps

1. Trim the tough parts of the shiitake mushroom stems and cut them into large, 4-part pieces.
   🕒 00:49
2. Trim the tough ends of the komatsuna greens and roughly chop them into 4-5cm pieces. Rinse lightly afterward.
   🕒 01:08
3. Cut the chicken thigh into smaller pieces so they meld well with the rice.
   🕒 01:35
4. Lightly pound the cut chicken thigh pieces to help the flavor soak into the rice and make the meat tender.
   🕒 01:50
5. In a bowl, add the pounded chicken thigh and mix with soy sauce 1 to 1.5 tbsp, oyster sauce 2 tbsp, mirin (sweet rice wine) 1 tbsp, and cooking sake (rice wine) 2 tbsp. Mix briefly.
   🕒 02:11
6. Add sesame oil 1 tbsp for aroma and to coat the meat. Mix well.
   🕒 02:46
7. Rinse the rice (2 cups), drain well, and then drain again after soaking.
   🕒 03:10
8. Add the rice (2 cups) and all of the seasoned chicken and marinade to the rice cooker. [Key Tip!] Adding the seasonings before the water allows the flavors to thoroughly penetrate both the chicken and the rice.
   🕒 03:16
9. Briefly mix everything to ensure the flavors are evenly distributed into the rice.
   🕒 03:46
10. Once the seasonings have soaked into the rice, add water up to the 2-cup line in the rice cooker.
    🕒 04:00
11. Evenly place the seasoned chicken, shiitake mushrooms, and komatsuna greens on top of the rice without mixing. [Key Tip!] Placing the ingredients on top without mixing prevents uneven cooking.
    🕒 04:16
12. Cook in the rice cooker.
    🕒 04:53
13. Once cooked, gently mix the rice, including any browned bits, with a light hand.
    🕒 05:10
14. Fluffily serve into bowls.
    🕒 05:32