Rice Cooker No-Fuss Japanese Creamy Miso Stew

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is higher in protein and adds a nutty flavor.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

miso paste

🥗Healthier: white miso

💰Cheaper: red miso

Red miso is usually less expensive and adds a deeper flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more neutral and budget-friendly.

Cut 100 g of onion into bite-sized pieces.

Cut 50 g of carrot into small pieces.

Cut 60 g of broccoli into bite-sized pieces.

Cut 100 g of potato into bite-sized pieces.

Cut 160 g of chicken thigh into bite-sized pieces.

Season the chicken with a dash of salt and pepper, flipping it over to season both sides.

Add 2 tbsp of flour to the seasoned chicken and mix well.

In a bowl, combine 2 tbsp of miso, 2 tbsp of sake, 1 tsp of bullion powder, 1 tsp of sugar, and 220 ml of water; mix well.

Put the cut ingredients into the rice cooker pot.

Add the pre-made stew base to the pot.

Set the pot in the rice cooker and cook on the regular cooking mode.

If the rice cooker doesn't turn off automatically, turn it off manually halfway through the cooking process.

Once cooked, add 15 g of butter and 200 ml of milk to the pot; stir carefully to avoid scratching the pot and break up any lumps at the bottom.

Cover the pot and set it to the keep warm mode for about 10 minutes.

After keeping warm, add salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens