To make the rice, first wash it 30 minutes before cooking and put it in a sieve. Remove the skin from the chicken and cut the chicken into small pieces. Marinate the chicken in the ☆ ingredients.
Finely chop the carrots. Cut the burdock root into long, thin shavings. Blanch the aburaage and finely chop it.
Add the rice to the rice cooker and add the ★ ingredients. Add dashi stock up to the correct line for the amount of rice in your rice cooker and stir. Place the chicken and the vegetables from Step 2 on top of the rice. Cook the rice in your usual rice cooker.
Arrange on a dish and top with finely chopped green onions.
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Story Behind this Recipe
I love burdock root, so I've been making this dish for a long time.
If you don't feel like making the dashi stock, you can use 1 teaspoon of dashi stock granules and add it directly to the pot with the water. It will still be delicious.