Japanese Recipe

Rinse and cook rice

Place 2 cups short-grain Japanese rice in a fine-mesh sieve and rinse under cold water, swirling and draining until the water runs mostly clear (about 4–5 rinses). Drain 10 minutes. Transfer rice to a medium saucepan or rice cooker, add 480 ml water, cover and bring to a simmer. If using stove: once simmering, reduce heat to low and cook covered 12–14 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small pan just enough to dissolve sugar and salt; do not boil. Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice to cool and create glossy grains. Cover with a damp towel to keep warm.

Marinate chicken

Trim and pat dry 500 g chicken thighs. In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp sugar, 1 tsp grated ginger and 1 minced garlic clove. Add the chicken, turn to coat, and marinate 15–30 minutes at room temperature (or up to 2 hours in the fridge).

Cook chicken

Heat 1 tbs neutral oil in a large nonstick skillet over medium heat. Remove excess marinade (reserve marinade). Place chicken skin-side down (if any) or presentation-side down and sear until golden, about 4–5 minutes. Flip and reduce heat to medium-low; cover and cook another 5–7 minutes until internal temperature reaches 74°C (165°F). Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1 cm strips.

Make finishing sauce

Pour reserved marinade into the skillet and add 120 ml dashi, 1 tbs soy sauce and 1 tbs mirin. Bring to a gentle simmer over medium. Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1 minute until slightly thickened. Taste and adjust seasoning. Stir in 1 tsp toasted sesame oil if using.

Glaze chicken

Return sliced chicken to the skillet and toss in the sauce to coat and glaze, heating through 1–2 minutes so the chicken absorbs flavor.

Prepare vegetables

Thinly slice 2 cups napa cabbage, julienne 1 medium carrot and slice 2 scallions on the diagonal. Quickly toss cabbage and carrot with a pinch of salt and 1 tsp rice vinegar if desired to soften and season. Optionally warm in a pan for 1–2 minutes to lightly wilt.

Plate and garnish

Fluff seasoned rice and divide between 4 bowls. Top rice with glazed chicken slices and arrange cabbage-carrot mixture alongside. Garnish with sliced scallions, 1 tsp shredded nori or toasted sesame seeds, and 2 tbs pickled ginger. Sprinkle furikake to taste if desired.