Tori Shoga Gohan
Using generous amount of ginger makes the dish nicely aromatic and savory
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
4 - 5
- 8 oz (240 g) chicken thigh (boneless and skinless), cut into small cubes
- 2 tablespoons sake
- 1.5 tablespoons usukuchi shoyu (light-color soy sauce) or regular soy sauce
- 1/2 tablespoons nampla (fish sauce; can be substituted with soy sauce)
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1 1/4 cups (300 ml) dashi stock (can be substituted with chicken stock or vegetable stock)
- 1 teaspoon sesame oil
- 1 oz (30 g) peeled ginger, sliced into needle thin (1"/ 2.5 cm long)
- 1 scallion, thinly-sliced crosswise
- some toasted white sesame seeds
- In a bowl, combine the chicken, sake, soy sauce, and fish sauce. mix well by hand. Cover tightly with a plastic and let the chicken marinade for 30 minutes.
- Meanwhile, in "Kamado-san", combine the rice, dash stock, and sesame oil. Let the rice soak for 20 - 30 minutes.
- Spread the ginger over the rice. Add the chicken with the marinade liquid and spread on the top.
- Cover "Kamado-san" with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid. If you want the nice crust (“okoge") on the bottom cook for extra 1 - 2 minutes.
- Turn off the heat and let Kamado-san rest (with both lids on) for 20 - 30 minutes.
- Uncover and fluff the rice. Garnish with some scallion and sesame seeds.
The chicken is so juicy and the rice becomes so flavorful from all the umami of the dashi and chicken.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml