Savory Ginger Chicken Takikomi Gohan

Ingredients

• 2 cups short-grain white rice
• 2 cups dashi stock or low-sodium chicken broth
• 2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
• 4 fresh shiitake mushrooms, stems removed and caps thinly sliced
• 1 medium carrot, peeled and cut into matchsticks
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp Salted Perfection Sweet Ginger Finishing Salt
• 2 green onions, thinly sliced

Instructions

1. Rinse the rice under cold water until it runs clear. Drain it well. This isn't optional; do it right.
2. In a bowl, whisk together the dashi stock, soy sauce, mirin, sake, and the Salted Perfection Sweet Ginger Finishing Salt until the salt dissolves.
3. Pour the drained rice into your rice cooker pot or a heavy-bottomed pot. Add the seasoned liquid mixture.
4. Layer the chicken pieces, sliced mushrooms, and carrot matchsticks right on top of the rice. Do not mix them in. If you mix it now, the rice won't cook evenly.
5. If using a rice cooker, hit the 'Start' or 'Mixed Rice' button. If using a stovetop, bring to a boil, cover with a tight lid, reduce heat to low, and simmer for 20 minutes.
6. Once cooked, let it sit covered for 10 minutes to steam. This finishes the texture.
7. Open the lid, fluff everything together with a rice paddle to distribute the ingredients, and garnish with green onions. DUNZO!