Cooked rice with bamboo shoots and vegetables
10g shredded burdock
30g bamboo shoot
9 pieces of 12g chicken thighs
1/5 slice Aburaage (fried bean curd)
2g Mitsuba (Japanese parsley)
300g bonito broth
12g mirin (sweet sake)
18g soy sauce
Rinse rise and drain water.
Cut burdock into long shaving.
Dice the carrots.
Cut chicken into bite-size. Boil the chopped chicken.
Cut the aburaage into short strips.
Peel the skin of bamboo shoots.
Cut the bamboo shoots into the size as you like.
Drain the boiled chicken.
Put all the ingredients into the pot of the rice cooker.
(To make the broth, put all the seasoning into a pot and bring to boil. After boiling, put the broth in ice water immediately and cool it down.) Put the broth in the pot of the rice cooker and cook.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz