Chicken and Burdock Mixed Rice
Cooking Time
- Cook
Ingredients
- 1 chicken thigh, boneless, skin-on, cut into bite-size pieces
- Kosher salt
- 1 tablespoon vegetable oil
- ½ stalk Japanese leek, white part only, diagonally sliced
- ⅓ burdock root, diagonally sliced
- 2” piece fresh ginger, julienned
- ¾ cup plain white rice, rinsed, soaked (at least 30 minutes)
Broth
- ⅔ cup (150 ml) water
- 2 teaspoons usukuchi (light color) soy sauce
- 2 teaspoons sake
Garnish
- Chives, finely chopped
- Shichimi togarashi (Japanese spice mixture), to taste
Equipment
- Drop Lid
- Yukihira Saucepan Lid
DIRECTIONS
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place chicken skin-side down and sprinkle with salt. Place the drop lid directly on the chicken and sear over medium heat for 2 minutes.
Remove the drop lid and add leek, burdock root, and ginger. Gently mix, flipping the chicken over. Replace the drop lid and sear over medium heat for 1 minute. Remove ingredients from the saucepan and set aside.
Add rinsed rice and Broth to the saucepan. Place the cooked chicken and vegetables on top of the rice, distribute evenly, and cook over medium heat for 2 minutes.
Once the mixture comes to a boil, cover again with the drop lid and reduce the heat to very low. Cook for about 12 minutes. Raise the heat to low, and cook for another 15 seconds to develop a lightly scorched bottom.
Turn off the heat and replace the drop lid with the saucepan lid. Let it steam for 5 minutes. Serve into bowls, top with chives, and sprinkle with shichimi togarashi, if desired.
Note
The Yukihira Saucepan Lid may be substituted with aluminum foil.
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