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1
Wash the Japanese short-grain rice thoroughly until the water runs clear, then soak it in water until ready to cook.
2
Grate the garlic and ginger finely.
3
Cut the onion into quarters.
4
Cut the chicken thigh into small bite-sized pieces.
5
Place the chicken in a bowl and add the grated ginger, grated garlic, sake, and soy sauce. Mix well to marinate.
6
Refrigerate the marinated chicken for about 10 minutes.
7
Combine the miso, sake, mirin, soy sauce, sugar, and MSG in a bowl to make the rice cooker sauce.
8
Add the washed and well-drained rice to the rice cooker pot.
9
Pour the water and the prepared sauce mixture into the pot and mix well.
10
Add the marinated chicken and cut onion, spreading the ingredients evenly across the top. Do not mix with the rice—keep the ingredients on the surface to prevent the rice cooker sensor from malfunctioning.
11
Place the pot in the rice cooker and cook using the regular white rice mode.
12
Once cooked, mix everything well together and add salt and pepper to taste before serving.
PrimedTableBETA
