6 Japanese One-Pot Rice Recipes for Busy Weeknights

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.

Rinse the rice until the water runs clear and drain well.

Cut chicken into bite-sized pieces.

Mix chicken with grated ginger, grated garlic, curry powder, consommé, salt, pepper, ketchup, and yogurt.

Cut cherry tomatoes in half for topping (optional).

Cut carrots into quarter rounds.

Heat 1 tsp of vegetable oil in a pot over medium heat.

Add seasoned chicken and cook until browned on both sides, then remove from pot.

Add rinsed and drained rice to the pot along with 200 ml of water, 1 tbsp of sake, 1 tsp of soy sauce, 2 tsp of miso, and 1 tsp of sugar.

Bring to a boil over high heat, then reduce heat to low and cover the pot.

Cook for 15 to 20 minutes until a faint pleasant charred aroma is detected.

Add minced parsley and cherry tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens