Spicy Kabocha & Chicken Mixed Rice
This takikomi gohan (mixed rice) recipe can be done in a donabe style pot or just in your rice cooker! The marinated chicken adds some heat to the cozy fall flavors of the squash and mushroom, making it a satisfying one-pot meal!
3/4 lb boneless skinless chicken thighs
shimeji mushroom
2 tsp toubanjang
2 cups rice
Ingredients:
Kabocha
1 clove grated
1 tsp
1 tsp dashi powder
2.5 TB miso
2 TB sake
2 tsp
scallion, finely chopped
Instructions:
Thoroughly wash rice, then fill again with water and leave to soak for ~30 min while you prep other ingredients.
1.
Cut chicken into bite size pieces, then in a bowl create marinade by mixing the toubanjang, miso, sake, garlic, honey, and black pepper. Add chicken to the bowl and gently mix until coated, then cover and set aside in the fridge.
2.
3.
Cut your Kabocha into ~1 inch pieces, and cut the base off of the himeji mushrooms. Slice some green onions and set aside for garnish.
Drain your 2 cups rice and add to donabe (or rice cooker) followed by 2 cups water, dashi powder and sesame oil.
4.
For Donabe: Cover the donabe with lid, bring to a boil on high heat, then, turn down the heat to low and cook for 10 – 12 minutes. Turn off the heat and let it stand for 15 minutes.
For rice cooker: close lid and cook on mixed rice setting if you have it (regular/white rice setting if you don’t). When finished, let it steam with lid closed for 5 additional minutes.
5.
6.
7.
Add chicken, Kabocha and mushrooms, spreading evenly on top of the rice (do NOT mix as this will prevent even cooking)
Uncover, garnish with scallions and fluff with rice paddle, then serve!