White rice was valuable and hard to obtain long ago in Japan. Putting ingredients in a stone pot along with seasoning added to the rice cooking method was welcomed because you could use less rice. It has evolved since then and hundreds of recipes are available now days but my favorite still is the five ingredients rice(五目ご飯), because I get nostalgic about my late mother…she made the best seasoned rice…my complaint was that she only made it on special occasions; 1-2 times a year.
It tastes great even if it gets cold, plus no need for side dish…maybe some pickle or salted plum(梅干)?…clear broth is not too bad a combination either…mmm…baked egg(卵焼き), I must add.
Ingredients and Instruction for 3-4 servings (Print Recipe Here)
Revised recipe of Masahiro Kasahara
Necessary equipment –rice cooker
- 2 cups (rice cooker cup) sweet rice (もち米)
- 1 package shimeji mushroom, cut off ends, separate
- 1 package enoki mushroom, cut off the ends, cut in half then separate
- 4 shiitake mushroom remove stems, chop cap into 4-5 pieces
- 2 chicken thighs, boneless, skin on, butterfly the chicken so that the chicken is mostly flat.
- Combined seasoning (3 Tablespoons soy sauce or tamari, 2 Table spoons each of mirin and sake) mixed in a measuring cup.
- 2x4 dried kelp sheet, clean the surface with moist paper towel
- 1-2 stems of mitsuba/Japanese parsley (optional) roughly cut leaves.
- Wash rice and soak in plenty of water. Cover with plastic wrap. Refrigerate for 3-4 hours. If you are using regular white rice then soak just 30 minutes.
- Put all mushrooms in a non-stick frying pan. Dry sauté mushroom at low- medium heat until the volume goes down to about half and it becomes aromatic, about 3-4 minutes. Set aside.
- Heat another pan (or quickly clean the same pan used in step #2) at medium-high. Place chicken skin side down to brown the skin only, about 4 minutes then remove from heat. When the chicken is safe to handle, cut in chunks. Set aside.
- Drain the rice and put in the rice cooker, add sautéed mushroom, chicken, mixed seasoning, 1 cup water* and push kelp in the liquid. Cook as normal (if you have a ‘Quick’ feature in your rice cooker, you may opt for that). * if you like softer rice, add another 1/4 cup of water.
- When it’s done, remove kelp, stir to combine with rice spatula, top with mitsuba and serve.
Some of my Today’s Sweets are store bought. This fruit tart from Saint-Honoré French pasty shop in downtown Lake Oswego. I liked it!
Speaking of French, oui, oui, we dined at Cocotte – Fried frog legs! Son goût comme le poulet (It tastes like chicken)!