162 kcal per serving
[The amount shown in the picture is for 1.8L（ 10cup） type.]
1.Chicken thigh ………… 120g
2. Bamboo shoo（t boiled） ………… 60g
3. Starch ………… As needed
Marinade （4.～7.）
4. Soy sauce ………… 3/4 tablespoon
5. Mirin ………… 1/2 tablespoon
6. Sake（rice wine） ………… 1/2 tablespoon
7. Sugar ………… 3/4 teaspoon
8. Green onion ………… As needed
9. Shichim（i seven-flavor chili pepper） ………… As needed
1.Chicken thigh ………… 240g
2. Bamboo shoo（t boiled） ………… 120g
3. Starch ………… As needed
Marinade （4.～7.）
4. Soy sauce ………… 1-1/2 tablespoon
5. Mirin ………… 1 tablespoon
6. Sake（rice wine） ………… 1 tablespoon
7. Sugar ………… 1-1/2 teaspoon
8. Green onion ………… As needed
9. Shichim（i seven-flavor chili pepper） ………… As needed
1.Slice the chicken into 6cm × 1cm pieces.
Slice the bamboo shoots along the fibers into 6cm × 0.5cm pieces.
2.Soak 1 in the marinade and refrigerate it for at least 15 minutes.
3.Drain and remove excess marinade and coat with starch.
4.Layer the chicken and bamboo shoots from 3 alternately on the cooking plate.
5.Put the washed rice and water in the inner pot,
and then put it in the rice cooker.
6.Insert 4 in the inner pot, select the “同时烹调” menu,
and press the [煮饭] key.
7.When cooking is complete,
place the dish on a serving plate and sprinkle chopped green onions.
8.Serve the dish with shichimi on the side, as desired.
Shichimi is a Japanese traditional seasoning. Chili powder can be used in place of shichimi.
