A simple and delicious Japanese-style rice dish featuring radish and chicken. The radish and chicken are seasoned separately before being combined with rice and cooked together in a pressure cooker or rice cooker. The pre-marinated radish absorbs flavors quickly, and when combined with pan-seared chicken, it creates a harmonious dish with fluffy, individual grains of rice.
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1
Take one boneless chicken thigh and cut it into equal-sized pieces. It is easier to cut when the chicken is slightly frozen.
2
Place the cut chicken pieces into a bowl and let them thaw completely.
3
Prepare a small daikon radish (about 400 grams) and peel away two layers of the outer skin. Cut it into quarters first, then into small chunks. Cut from the side to create triangular shapes.
4
Place the radish chunks in a bowl and add 4 grams of salt and 4 grams of sugar. Cover the bowl and set aside to allow the radish to absorb the flavors quickly.
5
Shake the bowl thoroughly to ensure the mixture is evenly combined, then let it sit for about 30 minutes.
6
Pat the thawed chicken dry to avoid diluting the seasonings. Add a pinch of salt, a pinch of white pepper, one teaspoon of sugar, and one tablespoon of sake.
7
Massage the chicken thoroughly to distribute the seasonings evenly until the liquids are absorbed. Vacuum-seal the chicken to speed up the marinating process, then set aside.
8
The radish will have released its moisture. Pre-salting removes the bitter taste. Drain and pat the radish dry.
9
Heat a pan over medium heat and add a small amount of olive oil to coat the bottom. Remove the marinated chicken from its vacuum package and place it in the pan.
10
Pan-fry the chicken on both sides until golden and crispy, allowing the fat to render. Season lightly with salt and white pepper. Continue until the surface is golden brown.
11
Flip the chicken and cook the other side briefly, being careful not to overcook it or it will become tough.
12
Gently toss to combine, then add the drained radish to the pan.
13
Since the radish has been pre-seasoned, cook for about two minutes until the flavors of the radish and chicken are well combined, then remove from heat.
14
Rinse and drain the rice, then transfer it to a rice cooker or pressure cooker. Add 300 milliliters of kombu and bonito broth or water.
15
Add 2 tablespoons of soy sauce and 1 tablespoon of mirin. Stir to combine.
16
Add the cooked chicken and radish to the rice and broth. Transfer only the solids, not the cooking liquid or oil. Spread the ingredients evenly and ensure they are submerged.
17
Cover the pressure cooker with the lid and add the pressure weight. Bring to a boil over medium heat.
18
Once the pressure indicator rises, reduce the heat to low and cook for 2 minutes. Turn off the heat and let the pressure release naturally. If using an electric rice cooker, simply use the standard cooking cycle.
19
Once the rice is cooked, open the lid and stir thoroughly to combine all the flavors. The rice should be fluffy with individual grains.
20
Serve and enjoy. The flavors of radish and green onion complement each other beautifully. Drizzle with sauce to taste if desired.
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