2chicken thighs, deboned and cut into bite-sized pieces
1tablespoonsoy sauce
1tablespoonmirin
1tablespoonsake
1tablespoonminced fresh root ginger
230g(generous 1 cup) Japanese short-grain rice
½carrot, peeled and cut into matchsticks
1spring onion, scallion, green parts finely chopped
Instructions
Soak the mushrooms for at least 1 hour in the water with the kombu. This will make a delicious shiitake dashi that the rice is going to be cooked in. Remove and discard the stem of the rehydrated shiitake mushrooms and finely slice the rest. Set aside. Marinate the chicken in the soy sauce, mirin, sake and ginger for the same time.
Wash and drain the rice two or three times. Drain it very well the last time, then place the rice in a medium heavy-based saucepan with a tight-fitting lid.
The key to this dish is in the layering. Add the carrot (or any root vegetables you might be adding) first on top of the rice, followed by the chicken pieces, all their marinade, and the mushrooms. Add the shiitake dashi (remove the kombu). Cover with the lid, bring to the boil, then reduce the heat to very low and cook for 15–17 minutes, or until the liquid has all been absorbed (never touching the rice or ingredients). Let it rest, lid on, for a further 15 minutes to finish steaming.
To serve, toss everything together in the pot and sprinkle over the chopped spring onion.