Homemade Masa-Inspired Chicken & Mushroom Donabe-Style Rice

Instructions

1. 1

   Rinse the rice thoroughly under cold running water until the water runs clear. Drain and soak the rice in cold water for at least 30 minutes, then drain again.

2. 2

   In a small bowl, combine soy sauce, mirin, sake (if using), and salt to create the seasoning liquid.

3. 3

   In a heavy-bottomed pot with a tight-fitting lid (a Dutch oven or actual donabe works best), combine the drained rice and dashi broth. Stir gently to combine.

4. 4

   Evenly arrange the chicken thigh pieces and sliced mushrooms on top of the rice. Do not stir them into the rice.

5. 5

   Pour the seasoning liquid evenly over the chicken and mushrooms. Place the sliced ginger on top.

6. 6

   Place the pot over medium-high heat and bring to a rolling boil. Once boiling, immediately reduce the heat to low, cover tightly with the lid, and simmer for 15-18 minutes, or until all the liquid is absorbed. If using a donabe, keep the heat on medium-low.

7. 7

   Increase the heat to high for 30-60 seconds to create a crispy bottom layer (o-koge), then immediately remove the pot from the heat. Do not lift the lid.

8. 8

   Let the pot rest, covered, for another 10-15 minutes. This allows the rice to steam thoroughly and the flavors to meld.

9. 9

   Remove the lid, gently fluff the rice with a paddle or spoon, incorporating the chicken, mushrooms, and ginger. Be careful not to mash the rice.

10. 10

    Serve immediately in individual bowls, garnished with fresh sliced green onions and a few drops of sesame oil if desired.