- 3 tablespoons sake
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup water
- 1 large single chicken breast skinned, boned, and diced
- 1/4 pound matsutakes* thinly sliced
- 1/2 cup thinly-sliced bamboo shoots
- 1 large carrot thinly sliced
- 1/4 cup fresh or thawed frozen peas
- 1 cup short-grain rice
- 1 small strip nori
* Alternate Mushrooms: Shiitake
Place the sake, soy sauce, sugar, and water in a saucepan. Add the chicken and simmer for 7 to 10 minutes or until the chicken is tender. Add the mushrooms and bamboo shoots, and cook a few more minutes. Gently steam the carrots and peas together for 3 minutes.
To cook the rice, in a saucepan rinse the rice two or three times. Measure the amount of water to add to the rice by placing your middle finger on the bottom of the pan and adding water to the first finger joint. Cover and cook for 5 minutes. Immediately after the rice is cooked (before it starts to steam), add the chicken and its cooking liquid, mushrooms, bamboo shoots, steamed carrots, and peas. Cover the rice and continue to steam for about 10 to 15 minutes. Just before serving, mix the ingredients with a wooden spoon.
Toast the nori over an open flame with a fork until it becomes green and crisp. Let cool, then crush it in your hand and sprinkle it over the rice and serve.
This recipe yields 4 to 6 side dish servings.