Japanese cuisine · Meat & Kebab

Torimeshi

Rice from Oita, cooked in chicken broth with chicken, carrot and burdock root and seasoned with soy sauce.

Ingredients · for 4 servings

• 400 g short-grain rice
• 300 g boneless chicken thigh
• 1 carrot
• 1 stick gobo (burdock root, or salsify)
• 500 ml chicken broth
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sesame oil
• 1 bunch spring onions
• 1 tsp toasted sesame seeds

Instructions

1. Wash the rice in a bowl with cold water until the water runs clear, then drain in a sieve for 20 min.
2. Cut the chicken thigh into 2 cm cubes, the carrot into fine strips and shave the gobo into thin shavings; soak the shavings in cold water for 5 min. so they don't darken.
3. Heat sesame oil in a wide pot and fry the chicken over medium heat for 3–4 min. until white all over, then add the carrot and drained gobo and fry for 2 min.
4. Add rice, chicken broth, soy sauce, mirin and sake, bring to a boil once and smooth the surface without stirring again afterward.
5. Cook covered over the lowest heat for 13 min., then remove the pot from the heat and let steam covered for a further 10 min. until the liquid is fully absorbed.
6. Fluff the rice loosely from the bottom with a spatula and serve in bowls sprinkled with spring onion rings and sesame seeds.