Preparation time

30 minutes

Recipe portion

2 servings

Preparation method

Steamed

Using seaweed seafood broth as the flavor base infuses the rice with a rich, aromatic ocean depth.

Japanese chicken mushroom rice

Name: Japanese chicken mushroom rice
Yield: 2 servings
Cuisine: Steamed

Main Ingredients

COOKING STEPS

Preparation procedures

STEP
1

Prepare Ingredients
STEP
2

Trim the roots of the shimeji mushrooms and separate them into clusters. Chop the scallions.
STEP
3

Cut the chicken thighs into bite-sized chunks and mix them well with the chicken marinade ingredients.
STEP
4

Wash the rice, place it in the cooker, and mix in the rice seasoning evenly.
STEP
5

Add the marinated chicken chunks and shimeji mushrooms on top of the seasoned rice.
STEP
6

Steam in a rice cooker for 25 minutes. Once done, mix thoroughly, transfer to a plate, garnish with chopped scallions, drizzle with a little soy sauce, sprinkle with sesame seeds, and top with an egg yolk to finish.