provides the base for this one-pot meal called okowa. A layer of soaked rice gets topped with chicken and vegetables, and it all steams together in a dashi broth flavored with sake, soy, and mirin.
For the shopping list
small carrot, cut into 1/4 inch pieces
boneless chicken thigh, cut into bite-sized pieces
From our shop
$16 - Newberg - Oregon
substitute instant hondashi powder, or dashi made with dried mushrooms
$15 - Tatsuno City - Japan
$8 - Houma - Louisiana
soaked 10 minutes in hot water
From the kitchen
Sieve or Colander
Wide Saucepan with Lid
but I wanted a simpler recipe. This okowa-style dish uses one pot, a few pantry items, and vegetables you can find anywhere."
Place 1 cup rice in a bowl large enough to hold several cups of water, add cold water, swirl the rice with your fingers, and drain. Repeat 4-5 times until the water is relatively clear. Add enough cold water to cover the rice by an inch and soak for at least 4 hours or overnight. Drain well in a sieve or colander.
Make the dashi according to the instructions on the packet. Combine 2/3 cup (reserve extra dashi for another use) with 2 teaspoons soy, 2 teaspoons sake, 2 teaspoons mirin, 1 tablespoon sesame oil, and 1/2 teaspoon salt.
Spread the drained rice into a wide saucepan and add the dashi mixture.
Carefully add the carrots, onion, chicken, cabbage, and shrimp in layers without disturbing the rice.
Over medium heat, bring gently to boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat but do not remove the lid, let the rice rest for another 20 minutes.