Rice Cooker Japanese Creamy Miso Stew

Steps

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1. 1
   Cut 100g onion into bite-sized pieces.
   ▶ ≈0:15
2. 2
   Cut 50g carrot into small pieces.
   ▶ ≈0:30
3. 3
   Cut 60g broccoli into bite-sized pieces.
   ▶ ≈0:45
4. 4
   Cut 100g potato into bite-sized pieces.
   ▶ ≈0:54
5. 5
   Cut 160g chicken into bite-sized pieces.
   ▶ ≈1:12
6. 6
   Season chicken with a dash of salt and pepper on both sides.
   ▶ ≈1:28
7. 7
   Mix together 2 tbsp flour, 2 tbsp miso paste, 2 tbsp sake, 1 tsp consommé granules, 1 tsp sugar, and 220ml water until well combined.
   ▶ ≈1:43
8. 8
   Place cut vegetables and chicken into the rice cooker pot.
   ▶ ≈2:21
9. 9
   Add the prepared stew base to the pot.
   ▶ ≈2:29
10. 10
    Set the pot in the rice cooker and cook on regular cooking mode. If it doesn't turn off automatically, switch it off manually halfway through.
    ▶ ≈2:37
11. 11
    After cooking, add 15g butter and 200ml milk, stirring carefully while breaking up any lumps at the bottom without scratching the pot.
    ▶ ≈3:00
12. 12
    Cover and set to keep warm mode. After about 10 minutes, it is done.
    ▶ ≈3:14
13. 13
    Add salt and pepper to taste and serve.
    ▶ ≈3:21