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Kamameshi Rice (Rice Cooker Version) (Rice and Noodles)


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Printable Version

1/4 cup Kikkoman Soy Sauce
1/4 cup mirin
2 Tbsp sugar
1 Tbsp salt
2 Tbsp dashi (stock)
3-1/2 cups water
3 cups Japanese or Cal rice (short grain)
1-1/2 cups chicken breast, deboned and cubed
1 cup carrots, julienne
1 cup Shitake mushroom, soaked in water and cut into strips
Chopped spring onions

Soak the mushroom in cold water to soften. When soften, drain, and reserve the mushroom water for another dish (this is a tasty flavor base). Slice the mushroom into bit size pieces.

Wash the rice 3 times, draining each time. Then cover with water and soak for 30 minutes.

Boil the Kikkoman soy sauce, mirin and sugar together. Add the chicken and boil for a few minutes. Set aside.

Drain the rice. Place rice in rice cooker. Add water, salt and dashi, the boiled chicken mixture, carrots and mushroom. Stir well to combine. Cover and cook for one (1) cycle. Serve hot topped with chopped spring onions.

You may add or substitute 1/2 kg peeled fresh shrimp, or scallops, or squid. Ground beef or Sukiyaki sliced beef will also be a tasty choice.

Taken with permission from Nancy Reyes Lumen Recipes.

Good for 6-8 servings.

Time To Prepare:


Submitted By: Nancy Reyes Lumen

You may print or use these recipes for your own personal use. However, you may not copy or publicly display these recipes on any other website or for any other use, and you may not copy or print these recipes for public or commercial distribution.

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