Saturday, February 5, 2011

Donabe rice dish...Chiken/Kabu/Yuzu-kosho Rice

I'm back and healthy again.
I had a horrible past week with flu symptoms (it was going around at Jason's work, so he got it first and I got from him) and spent 3 full days in bed. It was quite horrible and I couldn't do anything meanwhile. But, I kicked it without taking any medication!

I'm just so happy that my appetite is back (actually even bigger than ever).

To celebrate my recovery, I made a donabe rice dish, which can become even a main dish with my double-lid donabe rice cooker, "Kamado-san". It's got chicken and kabu (Japanese turnip) with some yuzu kosho. Here's the recipe.

Chicken & Kabu Rice with Yuzu-kosho flavor

2 rice-cups (360 ml) short grain rice
360 ml water
2 teaspoons olive oil
1/2 pound chicken thigh meat, cut into bite-size pieces and seasoned with salt & pepper
2 bulbs kabu (Japanese turnip), diced
leaves from kabu, thinly sliced
1 tablespoon sake
2 tablespoons light color soy sauce ("usukuchi shoyu")
1 to 1.5 teaspoons yuzu kosho paste

1. Cook the plain rice (with 2 rice-cups rice and 360 ml water) by following the general rice making procedure.
2. About 10 minutes before the rice is ready, saute the chicken with olive oil in a pan until the chicken is lightly colored over medium+ heat. (about 3 minutes)
3. Add the diced kabu, and continue to saute for another minute.
4. Add the sake and soy sauce. Simmer for a few minutes.
5. Add the sliced kabu leaves and yuzu kosho. Stir for 1-2 minutes.
6. When the rice is ready, transfer the chicken/ kabu mixture to the rice in the donabe. Toss all the ingredients together. Serve immediately.

Photobucket Photobucket
The rice was so great with the subtle (and very effective) kick from yuzu-kosho flavor.

I served the rice with another kabu (plus kabu leaves) dish...I made kabu and tofu white miso soup. The soup was made with my soup & stew donabe, "Miso-shiru Nabe". It was so soothing and helped me recover even better.

Happy donabe life.