Finely julienne the ginger along the grain. Cut the chicken into 1 cm cubes. Wash the rice, then add to the rice cooker along with sake, kombu for dashi, and ginger.
Add water up to the 3 cup level (see note) and cook. Cook the chicken in a non-stick pan. Add the ● ingredients and bring to a boil. Cover with a lid and simmer on low heat for 5-6 minutes.
When the broth has reduced down to about a cup worth, stop the heat and cool. Remove the kombu from the rice, add the chicken together with the stock and steam for 5 minutes.
Serve with minced shiso or nori if you prefer. This is seasoned with usukuchi soy sauce flavor, but if you like, you can use regular soy sauce as well.
Note: You'll use a regular amount of water, but since there's kombu, the rice will be a bit firm than usual. Adjust to your liking.
Story Behind this Recipe
Since I had chicken...
I think firm rice is more delicious than soft. So I recommend cooking for firm rice. It's also OK to use regular soy sauce! This is lightly seasoned, so adjust to your liking. Also check out my blog (Japanese only) http://tmnr14.blog17.fc2.com/