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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Take the chicken out of the fridge at least 30 minutes before you cook.
Cut the thickest part of the chicken flat so the whole chicken is the same thickness.
Heat a pan on medium high with oil, then add the chicken and season with salt and pepper.
Flip the chicken over once around 4-5 minutes have passed, adjusting time based on thickness.
Cook the other side for the same amount of time as the first side.
Add the soy sauce, mirin, sake, and sugar. Cook until the sauce is glossy and sticky.
Slice the spring onions thinly and place them in ice cold water.
Clean and slice the mushrooms. Wash the rice and add miso paste, soy sauce, grated ginger, and broth, then place mushrooms on top.
Cook in a rice cooker or on the hob using 1 part rice to 1.5 parts water. Start with cold water on high heat, then reduce heat, cover, and cook for 12-14 minutes undisturbed. Fluff with a fork.
Once the rice is done, add the chopped butter and sesame oil to taste.
Sprinkle with sesame seeds and spring onions to serve.
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You can add the butter and sesame oil to the rice before cooking, but it is better added once the rice is cooked.
Can I use chicken breast instead of thigh fillets?
Yes, but adjust the cooking time as chicken breast cooks faster.
What can I use instead of sake?
You can substitute sake with dry sherry or white wine.
Is there a vegetarian option for this dish?
You can replace chicken with tofu and use vegetable stock instead of dashi or chicken stock.
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and water ratio as brown rice takes longer to cook.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
