Newly harvested Onions are juicy and sweet. This simple recipe is to enjoy those Onions, but, of course, you can cook this dish with not-so-new Onions. This is a ‘Takikomigohan’, a Japanese dish of Rice that is cooked with all other ingredients and seasonings. Using a ricer cooker, ‘Takikomigohan’ is super easy to cook. This rice dish and a refreshing salad would make a perfect meal.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
300g Chicken Thigh Fillet(s)
Salt & Pepper
1 Onion *cut into small pieces
1 clove Garlic *finely chopped
1 tablespoon Olive Oil *OR Oil of your choice
420ml Chicken Stock *OR 420ml Water & 1 Chicken Stock Cube
1 tablespoon Sake (Rice Wine) OR Dry White Wine
1/2 teaspoon Salt *add extra if Chicken Stock is not salted
1 Bay Leaf *optional
1 tablespoon finely chopped Parsley

Method
  1. Cut Chicken into bite-size pieces and lightly season with Salt & Pepper. Prepare Onion and Garlic.
  2. Sprinkle Olive Oil in the rice cooker’s inner pot, scatter finely chopped Garlic, and place Chicken pieces.
  3. Wash Rice and drain the water, and spread over the Chicken.
  4. Gently pour Chicken Stock (OR Water and Chicken Stock Cube). If you use Stock Cube, you need to thinly slice OR break it into small pieces.
  5. Sprinkle Sake (Rice Wine) and Salt, but DO NOT stir. Place Onion pieces on top and Bay Leaf, and Press ‘Cook’ button to start cooking.
  6. When the Rice is cooked, let it steamed for 10 minutes, then remove the Bay Leaf and gently mix to combine. Sprinkle with some extra Pepper and finely chopped Spring Onion, and serve.