Rice Cooker Meal Prep Recipe

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health.

mirin

🥗Healthier: rice vinegar with a bit of sugar

💰Cheaper: rice vinegar with a bit of sugar

A more accessible alternative.

Measure 450g of short grain rice and rinse it until the water runs clear.

Add 600ml of water to the rinsed rice in the rice cooker.

Prepare parchment paper to line the rice cooker.

Chop 80g of cabbage, 200g of onion, 100g of carrot, and 70g of green onion.

Season the chopped vegetables with 2 pinches of salt.

Place 500g of chicken thigh on top of the vegetables in the rice cooker.

Sprinkle 5g of salt (1 tsp) and some black pepper over the chicken.

Add 10ml of sake (2 tsp) to the chicken to enhance flavor and remove bad smell; substitute with water if necessary.

Ensure there is space on the edges of the rice cooker for steam circulation.

Use an IKEA 750ml container to hold the mixture.

This recipe serves about 4 people.

In a small pot, combine 30ml of water (2 tbsp), 2g of kombu (or 1g of MSG), 30ml of soy sauce, 30ml of sake (2 tbsp), 30ml of mirin, and 15g of sugar (1 tbsp).

Heat the mixture over medium heat and boil for about 30 seconds to burn off the alcohol.

If desired, adjust the sauce by making 1.5 times the amount and adding bit by bit until it reaches your liking.

Note that different proteins can be used, but meats suitable for slow cooking may be undercooked.

Do not reduce the amount of rice; otherwise, there won't be enough steam and pressure to cook the other ingredients properly.

After cooking, cool the rice completely before assembling the meal prep.

Optionally, use a nori sheet and sesame for garnish.

Refrigerate for up to 3 days or freeze for 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens