Japanese leek (cut diagonally into 1 cm wide slices)
Chicken thighs (cut into bite-sized pieces)
King oyster mushroom (cut into thin strips)
Parsnip (optional, cut into thin strips)
1.5 cups (300 ml)
Hot cooked rice
Plain flour (cake flour)
Salt and pepper
a small amount
Cut the chicken into bite-sized pieces, sprinkle with salt, pepper, and sake.
Add the olive oil into a frying pan, and sauté the minced garlic over low heat until fragrant.
Add the Japanese leek, chicken, king oyster mushrooms, and parsnip, then stir-fry. Sprinkle with salt, and cook until they become soft and wilted.
Add the cooking sake, and continue stir-frying. Sprinkle with the cake flour and coat the ingredients in the pan.
Add the soy milk, and mix until the sauce thickens.
Prepare 2 heatproof dishes. Put in the cooked rice and pour the mixture from Step 5 on top. Sprinkle with the panko and parmesan cheese. When the soy milk mixes with the panko, it prevents the panko from getting burnt.
Bake in the preheated oven for about 12 minutes at 250℃, and it's done. (When you are baking in a toaster oven, please be careful not to burn the surface.)
Story Behind this Recipe
I made my favourite rice casserole with a Japanese leek, which tastes sweeter when cooked. I added garlic for fragrance, and chicken as well. You can add tofu and make it healthier.