A New Way to Use Your Rice Cooker
Ginger Meets Butter Meets Mochi
The Mochi and Butter seem to neutralize each other. And there’s Sake, too, for its delicate perfume.Ginger Pilaf
1 finger fresh Ginger, unpeeled
8 – 9 ounces Chicken Thigh Meat, with skin on, about 250 – 300 grams
A good pinch of Salt
2 Japanese cups of Rice, washed and soaked
2 – 3 tablespoons Japanese Sake
½ teaspoon Salt, additional
1 tablespoon Soy Sauce
1 – 2 cubes Chicken Bouillon cubes or equivalent of Dashi, Soup Stock or Soup Base
1 tablespoon Butter
2 slices thinly sliced Mochi Japanese Rice Cakes, about 15 grams total
Parsley or Cilantro for garnish
Start by grating a good finger of unpeeled Ginger. Sprinkle Salt over the Chicken and let is stand for 30 minutes. Wash the Rice and let it stand in cooking water for 30 minutes as well. Reduce the volume of Water by an amount equivalent to the amount of Sake addd, and add 2 to 3 tablespoons of Sake to the Water.
When ready to cook, mix the grated Ginger through the Rice, add the Chicken Bouillon cubes, Butter, Salt and Soy Sauce and put the rinsed and dried Chicken Meat and Mochi slices on top. Do not cut the Chicken Meat. Put the Chicken Meat in skin-side up.
Cook the Rice according to the usual instructions for your Rice cooker, and when done, let it stand for a few minutes before using a wooden spoon to break up the Chicken Meat and mix with the Rice below it. Serve with Parsley or Cilantro on top as a garnish.
One serving makes about 430 calories.