Chicken & Mushroom Takikomi Gohan Rice Balls

Ingredients

• 180 ml Japanese short-grain rice (1 Japanese rice cup equals 180 ml)
• 200 g Chicken thigh (Cut into bite-sized pieces)
• 0.25 cup Frozen edamame
• 0.25 Carrot (Julienned or shredded)
• 0.5 pack Shiitake mushrooms (Sliced or cut up; pack size was not specified)
• 0.5 tsp Salt
• 2 tbsp Soy sauce
• 2 tbsp Sake (Cooking sake)
• 2 tbsp Mirin
• 2 tsp Hondashi (Dashi granules)
• Water (Add according to the rice cooker level after adding the seasonings)

Steps

1. 1

   Place the Japanese short-grain rice in the rice cooker pot. Add the mirin, cooking sake, and soy sauce, followed by the measured salt.

2. 2

   Add water according to the rice cooker’s instructions or fill line for the amount of rice, after adding the seasonings.

3. 3

   Add the hondashi or dashi granules and stir or distribute them through the liquid.

4. 4

   Cut the chicken thigh into bite-sized pieces and add it to the rice cooker.

5. 5

   Top the rice and chicken with the shredded or julienned carrot, shiitake mushrooms, and frozen edamame.

6. 6

   Cook the mixture using the rice cooker’s normal rice-cooking setting. The source does not specify a separate cooking time or rice-cooker setting beyond using a rice cooker.

7. 7

   When cooked, serve the takikomi gohan as seasoned rice or shape portions into rice balls.

Notes

The source does not state the rice cooker’s exact water volume, cooking duration, resting time, or detailed rice-ball shaping method. Use the cooker’s water line as directed in the source. Exercise caution around escaping steam when opening the rice cooker.

Nutrition per serving

• main
• rice dish
• Japanese
• one-pot
• rice cooker
• rice balls
• onigiri
• high-fiber