The ONLY Japanese Claypot Chicken Rice (Takikomi Gohan 炊き込みご飯) Recipe You Need

【Ingredients】

300 g uncooked Japanese short-grain white rice
½ carrot
½ konjac
150 g boiled bamboo shoot (about ½ bamboo shoot; adjust for the size of your bamboo shoot)
150 g chicken thigh cubes
[ Broth ]
360 ml white dashi
2 tbsp sake
2 tbsp light soy sauce

【Steps】

1. Rinse the rice and soak it for 30 minutes. Drain the water completely and set aside for 10 minutes on minimum.
2. Tear konjac with hand into small pieces and blanch for 3-5 minutes.
3. Slice and shape the carrots.
4. Cut and slice the bamboo shoots into 2 inch slices.
5. Break maitake and shimeji mushrooms apart.
6. Cut the chicken thighs into 2*2cm cubes (or use store bought chicken thigh cubes) and marinate with soy sauce, mirin and sake (not listed above).
7. Stir fry the blanched konjac, chicken and carrots.
8. Assemble the donabe (make sure each layer of ingredients are evenly distributed, so they can receive equal amount of heat):
- Cover the bottom with soaked, drained rice and pour in the broth. Make sure the surface of the rice is flat and completely immersed with the broth, so they can be cooked evenly.
- Top the rice with sautéed ingredients.
- Add a layer of assorted mushrooms.
- Finish with a layer of scattered bamboo shoots.
9. Cook 14 mins over medium low heat, lid covered.
10. Turn off the heat and cook with residual heat for another 20 mins.
11. Open the lid and mix everything. Optionally, garnish with dried chili threads and chopped scallions.

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