[The amount shown in the picture is for a 10-cup Cooker.]
1. Chicken thigh ………… 4-1/4oz(120g)
2. Bamboo shoot(boiled) ………… 2-1/8oz(60g)
3. Corn starch ………… As needed
Marinade (4.~7.)
4. Soy sauce ………… 3/4 tablespoon
5. Mirin ………… 1 tablespoon
6. Sake(rice wine) ………… 1 tablespoon
7. Sugar ………… 3/4 teaspoon
8. Green onion ………… As needed
9. Shichimi(seven-flavor chili pepper) ………… As needed
1. Chicken thigh ………… 8-1/2oz(240g)
2. Bamboo shoot(boiled) ………… 4-1/4oz(120g)
3. Corn starch ………… As needed
Marinade (4.~7.)
4. Soy sauce ………… 1-1/2 tablespoons
5. Mirin ………… 1 tablespoon
6. Sake(rice wine) ………… 1 tablespoon
7. Sugar ………… 1-1/2 teaspoons
8. Green onion ………… As needed
9. Shichimi(seven-flavor chili pepper) ………… As needed
How to make
Slice the chicken thigh into 2-1/3 inches( 6cm) × 2/5 inch( 1cm) pieces. Slice the bamboo shoots along the fibers into 2-1/3 inches( 6cm) × 1/5 inch( 0.5cm) pieces.
Soak 1 in the marinade and refrigerate it for at least 15 minutes.
Drain and remove excess marinade and coat with corn starch.
Layer the chicken thigh and bamboo shoots from 3 alternately on the cooking plate.
Put the washed rice and water in the inner pot and set it in the rice cooker.
Insert 4 in the inner pot, select the “Synchro-Cooking” menu, and press the [Start] key.
Chop the green onions.
When cooking is complete, place the dish on a serving plate and sprinkle with 7.
Serve the dish with shichimi( seven-flavor chili pepper) on the side as desired.
Tip
Shichimi( seven-flavor chili pepper) is a Japanese traditional seasoning. Chili powder can be used in place of shichimi.