Wash the rice and mix in ketchup, consomme, and water for 2 cups of rice. Chop the carrot and bacon into small pieces and place on top of the rice. Cook as normal. When finished cooking, pack into an Angel Food Cake pan (18 cm).
Cut the chicken thigh into bite sizes. Also chop the carrot and potato into bite sizes. Thinly slice the onion. Heat butter in a frying pan and saute the chicken seasoned with salt and pepper. Add carrot, onion, potato and saute. Add ingredients marked with ＊ and simmer until soft. Add broccoli and corn. Season with salt and pepper.
Place the rice from Step 1 onto a large plate. Tightly pack around the center so the stew doesn't leak out. Mix together the ingredients marked with ■ and make a thin egg crepe. Cut the thinly cooked egg into 6 strips and wrap around the rice. Pour the stew into the center gap.
Story Behind this Recipe
I thought of a Christmasy recipe. This recipe was picked as a Christmas themed recipe on: "Recipe Blog," "Otoriyose Net," and "asajikan.jp"
I used frozen broccoli and corn. Make sure to tightly pack the rice around the outsides of the center hole so that a lot of stew can be poured into the center. Leftover stew can be used for refills or you can melt cheese on top and turn it into gratin.