Japanese Chicken One-Pot Rice that can Feed Your Whole Family!

short-grain rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is often less expensive.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, and chicken broth is widely available.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar is lower in calories, and white wine is often more accessible.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more common and affordable.

Add 1200g bone-in chicken thighs to a cold pan, skin side down, and render fat over medium heat.

Cook the chicken for a few minutes, then swap positions to brown evenly, cooking for about 1 minute on the other side.

Remove excess fat until about 1.5 tbsp remains in the pan, saving the fat for other uses if desired.

Add 1.5 tsp salt, 2 tsp sugar, 2 tsp soy sauce, 1 tsp garlic, 1/2 tsp toban djan, and 55g light colored miso to the pan.

Pour in 340ml water and add 3g kombu, stirring to combine.

Add 300g jasmine rice to the mixture, ensuring it is submerged in the liquid.

Bring to a boil, then reduce heat to low and cover tightly.

Simmer for 14 minutes, then leave covered for an additional 15 minutes off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens