Rice with Chicken and Bunashimeji Mushrooms

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This very easy and simple recipe uses non-Japanese ingredients such as butter, and chicken stock instead of dashi, resulting in a richly flavored rice dish that is a little like Spanish arroz con pollo. However, sakeand soy sauce give it a uniquely Japanese flavor. This literally takes only 15 minutes to put together, and teh rice cooker does the rest.

Rice with Chicken and Bunashimeji Mushrooms
Serves 6
  1. 3 cups uruchi mai (white rice) or haiga mai (half polished brown rice)
  2. 3 1/2 cups chicken stock
  3. 2 boneless chicken thighs
  4. 1 package bunashimeji mushrooms
  5. 1 tbsp butter
  6. 2 tbsp soy sauce
  7. 4" x 4" peice of kombu (kelp)
  8. 1 tsp salt
  9. freshly ground pepper
  10. 2 tbsp sake
  1. Dice the chicken thighs into 1/2" cubes. Sprinkle liberally with salt and pepper. Set aside for a few minutes. Cut off the bottom inedible portion of the bunashimeji mushrooms and discard. Cut mushrooms into 1/2 inch pieces.
  2. Saute chicken in butter over high heat until the outsides are seared. Add mushrooms saute for 2 minutes.
  3. Measure, wash and drain the rice, and add to the rice cooker. Add the chicken and mushrooms, chicken stock and soy sauce. Mix. If desired, add kombu on top of the rice. Turn on rice cooker.
  4. When the rice is finished, remove kombu and gently mix (the mushrooms tend to float to the top)/ Taste to adjust seasonings. If desired, add butter for extra flavor.
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