Japanese Chicken and Vegetable Rice, Made with Monk Fruit Sweetener
International dishesRice DishesJapanabout 1 hour, including 30 minutes soaking the rice
The pot comes out smelling of soy sauce, with every grain carrying flavor and none of it turning mushy. The difficulty is that a lot of vegetables going in with the rice will easily leave it wet.
The trick is to drain the seasoning off the marinated mixture first and then measure the water out to a full 450ml. Everything else sits on the surface rather than being stirred down into the rice.
This batch weighs about 1.3kg, at roughly 154 calories per 100g.
Method
Wash 450g Japanese rice and soak it in water for about 30 minutes.
Slice the tofu, fry it lightly, dip it in boiling water to wash off excess oil, then chop it finely.
Remove the skin from the chicken and cut it into 1cm cubes, then marinate it with 1 teaspoon salt and 1 tablespoon rice wine for 10 minutes. Trim the stems from the fresh shiitake and slice them thinly. Cut the enoki into 2cm lengths. Peel the carrot and cut it into 1cm strips. Shave the burdock thin, cut it into strips and soak it in water to draw out the sap.
Marinate everything with 2.5 tablespoons Japanese soy sauce and 1 teaspoon kOBE Monk Fruit Blend for 10 minutes. Bring a pot of water to a boil, add a little salt and cook 50g green peas.
Drain the soaked rice in a colander and tip it into the rice cooker. Pour off the seasoning liquid from the marinated ingredients, add 450ml water, lay everything else on the surface and start the cooker.
When the rice is done, stir the cooked green peas through it.
Tips
Burdock has a distinctive sharp taste, and lotus root or lotus stem stands in when it is unwanted or hard to find.
With Vietnamese soy sauce in place of Japanese soy sauce, the kOBE Monk Fruit Blend is not needed.
Pour the marinade liquid into the pot first, then top up to exactly 450 ml, since more than that leaves the rice wet.
King oyster mushroom or white beech mushroom both suit this.
Soak the rice a full 30 minutes for grains that swell evenly with no hard centers.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.