Ginger Chicken Rice - sake

Method

• Finely julienne the ginger along the grain.
• Cut the chicken into 1 cm cubes.
• Wash the rice, then add to the rice cooker along with sake, kombu for dashi, and ginger.
• Add water up to the 3 cup level (see note) and cook.
• Cook the chicken in a non-stick pan.
• Add the ingredients and bring to a boil.
• Cover with a lid and simmer on low heat for 5-6 minutes.
• When the broth has reduced down to about a cup worth, stop the heat and cool.
• Remove the kombu from the rice, add the chicken together with the stock and steam for 5 minutes.
• Serve with minced shiso or nori if you prefer.
• This is seasoned with usukuchi soy sauce flavor, but if you like, you can use regular soy sauce as well.
• Note: You'll use a regular amount of water, but since there's kombu, the rice will be a bit firm than usual.
• Adjust to your liking.