Suki Rice Cooker
Suki Rice Cooker
Ingredients
The Base
- 200 g short grain rice, rinsed
- 150 ml chicken stock, or water
Chicken Marinade
- 600 g skinless chicken thigh, cubed up
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 20 g honey
- 5 garlic cloves, minced
- 10-15 g ginger, grated
High Volume Goodies
- 200 g cabbage, thinly sliced
- 100 g enoki mushrooms, trimmed, separated
- 100 g shiitake mushrooms, stems removed, sliced
- 100 g shimeji mushrooms, trimmed, separated
Garnish
- as needed green onion, thinly sliced
- as needed black pepper
- 1 egg yolk, per serving, optional
- 1 teaspoon sesame oil, optional
Instructions
- 1
Rinse the 200g of short grain rice under cold water until the water runs clear. Transfer the rinsed rice to your rice cooker pot.
⏱️ 3 min
- 2
Add 150ml of chicken stock (or water) to the rice cooker pot with the rinsed rice.
⏱️ 1 min
- 3
In a separate medium bowl, combine the cubed 600g skinless chicken thigh with 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sesame oil, 20g of honey, 5 minced garlic cloves, and 1 small knob (10-15g) of grated ginger. Mix well to ensure the chicken is evenly coated.
⏱️ 7 min
- 4
Carefully layer the marinated chicken thigh on top of the rice in the rice cooker. Do not stir the rice and chicken together.
⏱️ 2 min
- 5
Evenly distribute the 200g of thinly sliced cabbage, 100g of trimmed and separated enoki mushrooms, 100g of shiitake mushrooms (stems removed, sliced), and 100g of trimmed and separated shimeji mushrooms on top of the chicken layer.
⏱️ 7 min
- 6
Close the lid of the rice cooker and select the 'crispy rice setting'. Cook for 40-50 minutes, or according to your rice cooker's instructions for this setting.
⏱️ 45 min
- 7
Once the cooking cycle is complete, open the lid and use a spatula or rice paddle to thoroughly mix all the ingredients in the rice cooker.
⏱️ 3 min
- 8
Serve the Suki Rice Cooker immediately in individual bowls. Garnish each serving with thinly sliced green onion and a sprinkle of black pepper. For an optional richer taste, top each serving with 1 raw egg yolk and a drizzle of 1 teaspoon of sesame oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Suki Rice Cooker
The Base
- 200 g short grain rice, rinsed
- 150 ml chicken stock, or water
Chicken Marinade
- 600 g skinless chicken thigh, cubed up
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 20 g honey
- 5 garlic cloves, minced
- 10-15 g ginger, grated
High Volume Goodies
- 200 g cabbage, thinly sliced
- 100 g enoki mushrooms, trimmed, separated
- 100 g shiitake mushrooms, stems removed, sliced
- 100 g shimeji mushrooms, trimmed, separated
Garnish
- as needed green onion, thinly sliced
- as needed black pepper
- 1 egg yolk, per serving, optional
- 1 teaspoon sesame oil, optional
Instructions
- 1
Rinse the 200g of short grain rice under cold water until the water runs clear. Transfer the rinsed rice to your rice cooker pot.
⏱️ 3 min - 2
Add 150ml of chicken stock (or water) to the rice cooker pot with the rinsed rice.
⏱️ 1 min - 3
In a separate medium bowl, combine the cubed 600g skinless chicken thigh with 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sesame oil, 20g of honey, 5 minced garlic cloves, and 1 small knob (10-15g) of grated ginger. Mix well to ensure the chicken is evenly coated.
⏱️ 7 min - 4
Carefully layer the marinated chicken thigh on top of the rice in the rice cooker. Do not stir the rice and chicken together.
⏱️ 2 min - 5
Evenly distribute the 200g of thinly sliced cabbage, 100g of trimmed and separated enoki mushrooms, 100g of shiitake mushrooms (stems removed, sliced), and 100g of trimmed and separated shimeji mushrooms on top of the chicken layer.
⏱️ 7 min - 6
Close the lid of the rice cooker and select the 'crispy rice setting'. Cook for 40-50 minutes, or according to your rice cooker's instructions for this setting.
⏱️ 45 min - 7
Once the cooking cycle is complete, open the lid and use a spatula or rice paddle to thoroughly mix all the ingredients in the rice cooker.
⏱️ 3 min - 8
Serve the Suki Rice Cooker immediately in individual bowls. Garnish each serving with thinly sliced green onion and a sprinkle of black pepper. For an optional richer taste, top each serving with 1 raw egg yolk and a drizzle of 1 teaspoon of sesame oil.
⏱️ 2 min