Ingredients
- 2 1/4 cups round grain rice (paella type)
- 4 shiitake mushrooms
- 1/4 gobo (burdock root)
- 1/4 konnyaku (Japanese jelly)
- 1 carrot of 7 centimeters
- 120g boneless chicken thigh
- 1 tablespoon sake
- 2 tablespoons soy sauce
- 1 teaspoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
Lets go cook
1. Wash the rice in a colander. Put it aside.
2. Cut the chicken into small pieces. Season the chicken with a teaspoon of soy sauce.
3. Slice the gobo thinly and put it in water for a few minutes. Drain the gobo.
4. Boil the konnyaku and cut it into small rectangles.
5. Peel the carrot and cut it into small rectangles.
6. Remove stems from the shiitake mushrooms and slice them thinly as well.
7. Put 2 1/2 cups of water in a saucepan. Add the sake, mirin, 2 tablespoons soy sauce, and salt.
8. Heat the soup. Add the chicken, carrot, gobo, shiitake mushrooms, and konnyaku to the soup. Cook it all over low heat for about five minutes. Remove any foam or impurities that rise to the surface. Turn off the heat and let it cool.
9. Separate the cooked ingredients from the soup using a strainer. Add some water to the soup to make 2 1/2 cups of liquid. Pour the liquid over the rice. Simmer with the ingredients over the rice, until cooked.