Chestnut and Chicken Rice Pilaf

Steps

1. 1
   Prepare the dashi broth: Combine cold water with unseasoned broth packets, kombu, salt, soy sauce, mirin and sake. Bring to a simmer over medium-low heat, then reduce to low heat and maintain a gentle simmer for 12 minutes. Strain and cool. This can be made a day ahead and refrigerated for up to a week.
2. 2
   Rinse dried mushrooms and soak in 150ml hot water until softened. Rinse rice 3 times with cold water until the water runs clear, then soak in cold water for 30 minutes. Soak chestnuts in hot water for 30 minutes.
3. 3
   Bone the chicken thigh, remove any cartilage, and cut into small bite-sized cubes. Place in a bowl with soy sauce, sake, salt, sugar and white pepper. Massage the marinade in thoroughly until absorbed, then add sesame oil and mix to prevent sticking.
4. 4
   Squeeze the soaked mushrooms to remove excess water, remove the stems, and slice thinly into strips. Cut carrot into slices and then into thin matchsticks. Slice the soaked kombu into thin strips.
5. 5
   Heat a non-stick pan over medium heat with olive oil. Once hot, add mushroom strips and cook until fragrant and lightly browned. Push to the side, add the marinated chicken and spread it out to sear. Cook until browned but not overdone. Add carrot and kombu strips, stir-fry until the vegetables are slightly tender.
6. 6
   Push ingredients to the side and pour soy sauce, sake and mirin onto the hot pan bottom, allowing it to bubble and develop aroma. Quickly stir and mix with the ingredients so they absorb the sauce. Cook until most liquid is absorbed, then turn off heat.
7. 7
   Strain the mushroom soaking water into a measuring cup and combine with the prepared dashi broth to reach 320ml total.
8. 8
   Place the drained rice in an 18cm cast iron pot, add half of the cooked ingredients and the chestnuts. Pour in the prepared broth and bring to a boil over medium heat, stirring gently with a spoon until it bubbles. Reduce to the lowest heat.
9. 9
   Evenly distribute the remaining cooked ingredients over the rice surface and gently flatten them to prevent rice from exposure. Cover with lid and cook on the lowest heat for 10 minutes. Turn off heat and let it rest covered for 12-15 minutes.
10. 10
    Open the lid and gently fold the rice and ingredients together with a rice paddle to distribute flavors evenly. Garnish with chopped green onion and serve immediately.