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Who doesn't like chicken nuggets? This recipe is great for kids and for anyone who is looking for a healthy protein snack!! This time, I added in edamame to boost up the protein and fiber in the chicken mince. I added them in since fresh edamame is in season right now in Japan, which is what I love about summer!!! I love all the summer seasonal vegetables such as corn, watermelon etc.. I can’t wait to see them available at the supermarket! Haha! My family sometimes uses corn instead of edamame to enjoy a different flavor and texture. You can also make plain nuggets which I believe are just as good. This is my absolute favorite recipe and a staple in my meal prep. I make a batch and freeze them for bento boxes or quick lunch. A good thing about this recipe is that it is a shallow fry, so not much oil required + the oil won't splatter that much!! Anyway, it’s worth trying it at least once! I hope enjoy this with your loved ones and I hope it makes your kitchen life a little easier. Thank you very much for reading! PS: My English is really not that good, so if you have any questions reading the directions below, feel free to ask me through my Instagram!! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ＜Yield> 4 servings 8 minutes 6mins 600g chicken mince/ground chicken 100g frozen edamame (shell on) Seasonings 3 ½ tablespoons potato starch 2 tablespoons rice wine 2 tablespoons Japanese mayonnaise 1 tablespoon Soy sauce 1 teaspoon salt 1 teaspoon chicken stock powder (about 1 cube) 1 teaspoon pepper corn kernels mustard ketchup mayonnaise 1. Defrost the edamame and remove their shells. 2. Mix the chicken mince with all the seasonings, then combine well until it becomes sticky. Add in the edamame and combine well. 3. Make a flat round shape with your hands. Lightly coat the nuggets with all purpose flour. 4. Drizzle 2 tbsp of vegetable oil in a pan, then place in the chicken nuggets. Heat the vegetable oil over medium heat then pan fry them for about 3 minutes or until one side become golden. Flip them over and put a lid on. Lower the heat to low-mid and pan fry them for another 3 minutes. Open the lid and cook until you have nice golden brown crust on the surface. Drain the oil and serve them on your plate. Enjoy with mustard and ketchup if you like. ・Swapping edamame to corn kernels is another great option. ・When you make the shape, you can prevent the chicken mince from sticking to your fingers by first wetting your hand. ・My nuggets were about 1.5cm thick. If you are making thicker ones, make sure to cook them longer. ・The nuggets burn easily so keep the heat on medium-low. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickennugget #chickennuggetrecipe #easychickenrecipe #easyrecipe #chickenrecipe #edamame #japanesecooking #japanesefood #japanesecookingrecipeeasy #miwasjapanesekitchen #miwasjapanesecookingclass

To make everything delightful, all you need is this onsen egg! Don't you agree?! Haha! An onsen egg is where the egg yolk is still runny and the egg white is slightly coagulated. It's similar to a poached egg, but using a totally different yet simple method. We make it with the shell still on. To enjoy it, just top it on rice, noodles, grilled vegetables etc... The variations are endless. Hope you will enjoy it! PS: My English is really not that good, so if you have any questions reading the directions below, feel free to ask me through Instagram!! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ----------------------------------------------------------------------- Please subscribe to my channel! 4 servings 0 minutes 15 minutes eggs water 1. Let the eggs come to room temperature. Bring the water to a boil. You need enough water to submerge all the eggs. 2. Turn off the heat and place the eggs carefully into the water. 3. Wait for 12-15 minutes. Transfer to an ice bath and leave it for a couple of minutes. Crack the shells and peel them. Enjoy it! -Remember to turn off the heat it's key that the temperature remains between 65-70 degree Celsius. -If you are making this in winter or prefer a more jammy consistency, you might need to leave it in the hot water for 2-3 minutes longer because the room temperature is lower. -Also when the temperature is over 25 degree Celsius in your kitchen, 15 minutes will be too long to leave it in the hot water so please try 12 minutes! -If you are in hurry, place the eggs next to the stove's flame as you bring the water to a boil. This will help to warm up your eggs. Store them in their shells in the fridge for a day. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! ------------------------------------------------------ - Neba neba soba noodle salad - Onsen egg bowl - Gyudon bowl -----------------------------------------------------------------------

This is my super quick breakfast rice bowl!! I don’t now if I can call this a recipe because it’s too simple. Haha! But this is my real quarantine breakfast, which is nothing fancy but tasty and quick. Let this recipe join your breakfast list! Please tag me if you ever make it! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ------------------------------------------------------------------ ＜Yield> 1 serving 1 minute 1 minute 1 Onsen egg 150g steamed rice 1 tablespoons green onion, chopped 1 tablespoon myoga, finely chopped (you can substitute with a shallot) 1 tablespoon Soy sauce kimchi ginger toasted sesame seed avocado natto 1. Serve steamed rice into a bowl. On top of that, place the onsen egg in the center along with the chopped green onions and myoga. 2. Drizzle with some soy sauce. Break the egg and mix it all together. Now it's ready to be enjoyed! ・As you can imagine, the topping are endless. Anything which has a texture will enrich your bowl. Store in an air-tight container in the fridge for a day. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! --------------------------------------------------------------

This is the perfect lunch noodle recipe for a sweating hot summer. You can whip it up in less than 10 minutes, it's pretty forgiving, there is minimal cooking and it's nutritious. There is no reason to not make this for a lazy mom like me. Haha! Enjoy this go-to summer noodle recipe! Please tag me if you ever make it! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ---------------------------------------------------------------------- ＜Yield> 2 servings 5 minutes 3 minutes 2 servings Soba noodle 2 Onsen egg ½ avocado ½ cucumber 6 cherry tomatoes 3 okura 1 package natto broccoli sprouts Sauce 4 tablespoons dashi soy sauce (2 times concentrated version) carrots kimchi nori seaweed shredded chicken 1. Cook the soba noodle according to their package instructions. Drain the water completely and let them cool down. Transfer onto your serving plate. 2. Boil the okura and chop them thinly. Dice the avocado. Cut the cherry tomatoes in half. Juliana the cucumber. Assemble all the toppings listed above. 3. Drizzle some dashi soy sauce over the noodles and toppings. Toss everything and now you're ready to dig in! ・If you don't have dashi soy sauce on hand, swap it out for soy sauce or ponzu! Store all the components separately in an air-tight container in the fridge for up to 2 days. -------------------------------------------------------------- gyudon ↓ https://www.shinagawa-japanese-cooking.com/post/perfect-tender-gyudon - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! -------------------------------------------------------------- #eggrecipes #eggrecipesforbreakfast #eggrecipesforlunch #eggrecipeshealthy #egg #onsenegg #japaneseonsenegg #onseneggrecipeeasy #japanesecooking #japanesefoodrecipeeasy #japanesefood #miwasjapanesecookingclassonsenegg #quarantinecooking #noodlerecipe #sobanoodle #healthyeating #noodlerecipeeasy

I usually prefer chicken breast over chicken thigh. I especially don’t like the texture of the skin. For me it's too gummy and gooey. However this dish really changed my mind!! The skin is nice and crispy. The chicken is tender but not too greasy. It just perfect for my family to enjoy together. Please please read the NOTES on this recipe to see the tips before you start making it! You can whip it up in 15 minutes. If you serve it with some rice and grilled vegetables, it’s going to be a perfectly well-balanced dinner. I hope you will enjoy this as much as I do♡ ＜Yield> 2-3 servings 2 minutes 13 minutes 700g chicken thighs skin on 1 onion salt & pepper Sauce 2 tablespoons Soy sauce 2 tablespoons rice wine 1 ½ tablespoons vinegar (rice vinegar or apple cider vinegar) 1 ½ tablespoons Mirin 1 tablespoon grainy mustard/dijon 1 teaspoon honey 1 teaspoon garlic, grated Roasted vegetables Steamed rice Favorite salad 1. Score the chicken thighs so that they have an equal thickness and it also helps to prevent them from shrinking. Trim the excess fat. Sprinkle with generous amount of salt and pepper. 2. Cut the onion as fine as possible. Mix all the seasoning listed above and dissolve them completely. 3. Add 1 tbsp of vegetable oil to the skillet. Place the chicken with the skin side down then turn on to medium heat. Cook it for 10 minutes while rotating the chickens in the pan (but not flipping them yet). Once the skin becomes nice and crispy, flip the chicken over and cook it for another 3 minutes. Wipe off half of the remaining oil in your skillet. Transfer them to a cutting board and let it sit for 5 minutes. 4. In a same skillet, add in the chopped onions to the remaining oil and stir them over medium heat. When the onions brown, add in the seasonings and allow it to thicken up. 5. Slice the chicken and drizzle with the sauce. Garnish with some grilled vegetable if you like. Now it's ready to be enjoyed!! ・Make sure to season the chicken well with salt and pepper before you cook. ・To have tender chicken, gradually cooking with medium heat is the key. Also you don't want touch chicken too much to seal the juice inside. ・ To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken in the skillet. You want to check if the skin has really crisped up before you flip the chicken. The more fat that comes out the more crispy it becomes. ・Rest the chicken for 5 minutes before cutting it in order to keep the juice inside. ・For kids, you can reduce the amount of mustard used. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Do you like dim-sum?? Did you know that you can make shuumai dumplings without a steamer? If you have a large pan and a lid, you can make perfectly tender and savory dim sum in 15 minutes. I served mine with spinach salad, vegetable soup and bowl of rice. Try one for today's dinner! Also the leftovers can be a great option for your bento box. PS: My English is really not that good, so if you have any questions following my recipes, feel free to ask through my Instagram!! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja ＜Yield> 3-4 servings 7 minutes 8 minutes 300g pork mince/ground pork 1 small onion 3 tablespoons potato starch 24 corn kernels Seasonings 3 tablespoons Soy sauce 2 tablespoons Toasted sesame oil 2 tablespoons sugar 2 teaspoons chicken stock powder 1 teaspoons ginger, grated vinegar Japanese mustard chili oil 1. Chop the onion finely. Sprinkle with potato starch and mix it well. The potato starch will absorb the moisture from the onion and prevent the shuumai from getting too soggy. 2. In a large bowl, place in the pork mince and all the seasonings listed above. Mix them together until they become sticky. Add in the onions from step 1 and combine again. 3. Scoop approximately 1.5 tablespoons of meat mixture and wrap it up with the shuumai wrapper. I made about 24 pieces with this portion, but it’s not so precise. As long as the meat mixture fit into your wrapper, that’s perfectly fine! Garnish with one corn kernel on each dumpling. Pressing in the meat mixture with back of spoon and also creating a flat surface on top.↓ 4. Make a bed of leafy vegetables, then place all the dumplings on top. Make sure to leave a space in between each dumplings. Pour 100ml of water on the edge of the pan. Pop the lid on. Once it comes to a boil, lower the heat to medium-low and steam them for 7-8 minutes. 5. Open the lid and transfer the dumplings onto a serving plate. You can serve them with some vinegar, mustard and chili oil. . ・When you wrap up your mixture, make sure to attach the wrapper and mixture tightly. If it’s not well attached, there is a chance the wrapper will come off when you steam it. ・You can swap the onion for leeks or mushrooms. ・Make sure to leave a space between each dumplings when you steam them so that the dumplings won’t stick to each other! ・To check if the dumplings are fully cooked or not, poke them with a folk. If the juice come out translucent then it means they're fully cooked. ・I used Chinese cabbage as a bed for the dumplings this time, but any leafy greens like lettuce or cabbage will work. ・This is a great option for the bento box! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! ------------------------------------------------ #shuumai #japanesefood #japanesefoodcultureshortarticle #japanesefoodculture #japanesefoodrecipes #japanesefoodhashtags #japanesefoodlife #japanesefoodrecipesinenglish #japanesefoodrecipeseasy #japanesefoodrecipesyoutube #japanesefoodrecipeseasytomake#japanesefoodnameswithpictures #japanesefoodhashtagsinstagram #dumplings #dumpling #dumplingsrecipe #dumplinghouse #dumplingfilling #dumpling #dumplingsrecipe #dumplingsrecipeeasy #dumplingsrecipehomemade #miwasjapanesecookingclass #miwasjapanesekitchen

I'm pleased to announce that my recipe is featured in this Nesuku article. Nesuku offers you a variety of online classes from academic subject such as art, music and cooking. Many of the educated and experienced teachers are waiting to support and entertain you! If you have some free time during this quarantine period, please check out the website for further information. 〇Web https://www.nesuku.com/hw-help 〇FB page https://www.facebook.com/nesukumarketplace 〇Instagram https://www.instagram.com/nesukumarketplace/?hl=ja --------------------------------------------------- Also, I'm setting up my online cooking class too! If you are interested, please DM me! My email; musashikoyamacooking@gmail.com I'll be announcing here when I officially start! Looking forward to seeing many of you in person on my online cooking class! MIWA #onlinelesson #onlineclass #onlinecooking #nesuku

What do you cook for lunch during quarantine? I usually whip up something really quick or use leftovers from the night before. Today’s dish is one of my lunch staples. It’s my very own version of a crunchy chicken teriyaki sandwich. I’m combining celery and carrots along with tender chicken teriyaki. If you swap the meat for tofu, you can modify it into a vegetarian dish as well. ＜Yield> 3 servings 6 minutes 9 minutes 1 baguette 300g chicken thigh 1 tablespoon potato starch salt and black pepper Teriyaki sauce 2 tablespoons Soy sauce 1 tablespoon Mirin 1 tablespoon rice wine 1 tablespoon sugar Vegetable filling 80g carrot 50g celery 1 tablespoon Japanese mayonnaise or Greek yogurt leafy vegetables salt and black pepper Tomato cucumber mustard 1. Score the chicken thigh and remove the excess fat. Season with salt and pepper. Coat the skin sided with potato starch. Mix the teriyaki sauce as listed above. 2. Shred the carrot and celery in match sticks. Sprinkle salt over the carrot and celery. Leave them for 10 minutes then squeeze out the excess moisture. Toss them with the mayonnaise or greek yogurt along with black pepper. Set them aside. 3. Heat the oil over medium heat and place chicken in a skillet with the skin side down . Cook it over medium-high heat until one side become crispy. Then, flip the chicken over and cover with a lid. Steam the chicken on low heat for 5 minutes. Open the lid and wipe off the excess oil in the pan with a piece of paper towel. Add in the seasonings and allow it to thicken up while flipping the chicken a couple of times. 4. Remove from heat and leave it to rest for at least 5 minutes before you slice it to keep the juices inside. 5. Toast your bread. Assemble the sliced teriyaki chicken, carrots, celery and leafy vegetables in your favorite bread. Now it's ready to be enjoyed! ・If you slice the chicken right after you finish cooking it, all the juice from the chicken will come out. To keep it tender and moist, let it sit for 5 minutes. ・ Removing the oil is quite important to have a shiny tender chicken. ・ To know if the chicken is cooked or not, poke it with a bamboo skewer and if the liquid comes out translucent then it means its cooked. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #chickensandwich #chickensandwichrecipe #chickensandwichnearme #chickensandwichsalad #chickensandwichrecipeeasy #teriyakichicken #chickenteriyaki #japanesecooking #japanesefoodrecipe #japanesefoodrecipeeasy #japanesecookingrecipe #miwasjapanesecookingclass

If you are making pancakes then why not pair them with some homemade jam. The good thing about making homemade jam is that you can always control the amount of sugar. Adjust the taste and sweetness to what your body and family prefers! I'm using raspberries for this recipe but actually any berry type will do. You can use either frozen or fresh ones. I love raspberry since it's tart and have lots of seeds in it. I hope you will try this out for snack or breakfast. Don't forget to tag me on Instagram!! I love to see your creations! ＜Yield> 4 servings 0 minutes 8 minutes 150g frozen raspberries 40g sugar 1 teaspoon lemon juice strawberries blueberries 1. In a small pot or sauce pan, add in the frozen raspberries, lemon juice and sugar. Mix once and put the heat over medium heat. 2. Once it’s boiling, reduce the heat to low. Thicken the sauce for another 8-10 minutes. Remove from heat and leave it 15 minutes. Now it's ready to serve. ・You can reduce the amount of sugar especially if you are using strawberries and blueberries. ・Stir it continuously, since it burns easily. ・You can add more lemon juice if you prefer it more tart. Store in an air-tight container in the fridge for up to 2 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #homemadejam #raspberryjam #pancake #pancakerecipe #pancakerecipeeasy #pancakerecipenomilk #vegan #veganrecipes #vegans #veganrecipesbaking #tofu #tofupancake #tofurecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen

This recipe is not about raw fish. It's all about a new onion dressing. I've been using this new onion a lot since they are in season at the Japanese supermarket. New baby onion is the one on the left↓ I'm a big fan of new onions!!! As you can see, they have a thinner skin, are more moist, sweeter, softer and less pungent than a regular yellow onion. They are perfect for making a salad. I’m a little sensitive to onion pungency but I can eat this onion raw. In Japan, they are generally available from April to June. Do you have one in your country? If you are in Japan, I highly recommend to buy this new onion (新たまねぎ）! I'm using bonito fish since it’s also in season now, but feel free to swap for any sashimi grade raw fish. This recipe might not be for kids but it's perfect for those who love drinking at dinner time! Haha! Enjoy♡ Please tag me on Instagram if you make one at home! Also if you can subscribe to my Youtube channel, it means a lot to me! Thank you very much for your support! -------------------------------------------------------- ＜Yield> 2 servings 6 minutes 2 minutes 8 slices of sashimi grade raw fish (I used smoked sashimi bonito fish) shiso herb Onion dressing 1 large new onion myoga (optional) 1 teaspoon ginger, grated Seasonings for dressing 3 ½ tablespoons Soy sauce 3 tablespoons Sushi vinegar 2 ½ tablespoons Toasted sesame oil 1 ½ tablespoons rice vinegar 2 teaspoons salted rice malt ★For substitution of seasonings, see Miwa's tips below coriander green onion chili oil 1. Chop ½ of onion and myoga finely. They should be about the same size. 2. Grate the other half of the onion, cover it with plastic wrap and microwave it for one minute at 600w. After, transfer it to a mixing bowl. 3. In the mixing bowl with the cooked onions, add in the grated ginger and all seasoning listed above. Mix them together. 4. Combine 1 and 3. Refrigerate for at least an hour. 5. Place your raw fish on your serving plate and drizzle with some chilled dressing. Garnish with some some shiso herbs and time to dig in! Sorry there's a lot to tell you! Haha! ・Tuna, salmon, scallops and boiled shrimp are also good. Even drizzling this dressing on avocado or tofu is yum! ・If you are sensitive to onion pungency, soak the finely chopped onion in water for 5 minutes and drain the liquid. Also if you are making it with a regular onion, they are more pungent, so you'll definitely want to soak in water first!! ・This dressing need to be chilled. ・Myoga is totally optional. ・If you don’t have salted rice malt, just add extra teaspoon of soy sauce and a pinch of salt ・If you don’t have sushi vinegar, you can add 2 tbsp of vinegar ＋1 1/2 tbsp of sugar. For the onion dressing→store it in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

▶vegan ＜Yield> 4 servings 5 minutes (doesn’t include soaking time for the rice) 50 minutes 750ml water, divided (for cooking adzuki red beans) 400ml reserved water (leftover water from cooking the red beans plus additional water to equal 400ml total) 300g Japanese sushi rice 60g dried adzuki red beans ¼ teaspoon salt gomashio 1. Rinse the dried adzuki red beans. In a pot add in the rinsed adzuki beans and 250ml of water. Once it comes to a boil, lower the heat to medium and cook for 2 minutes. Drain the beans and discard the water. In the same pot, add back in the red beans along with 500ml of water. Cook it over medium heat for 15-20 minutes. Once the beans are cooked, separate the red beans from the liquid. Reserve the liquid for later. 2. Rinse the rice and soak it for 1 hour. Drain the water and set it aside. 3. In a measuring cup add in the reserved red bean liquid from step 1 and fill with additional water until you reach 400ml in total. 4. In a large pot add in the rice and 400ml of the reserved red bean liquid + water from step 3. Season with salt and mix it once. Add the cooked red beans on top. 5. Cook the rice mixture on high heat. Once it comes to a boil, cover with a lid and reduce the heat to low. Cook for 10 minutes. After 10 minutes has elapsed, raise the heat to high for 10 seconds. After that, remove from heat and let the rice steam for 15 minutes with the lid on. 6. Open the lid and mix the rice from the bottom to the top. Sprinkle with some gomashio. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. In step 1, the red beans should be cooked but still pretty firm after 15-20 minutes. 2. GOMASHIO is not optional for this recipe. If you don’t have it then sprinkle on some black sesame seeds together with salt. 3. Feel free to use a rice cooker for step 4-5. Please use the same mode as you would to cook regular sushi rice. Store in an air-tight container in the fridge for up to 5 days or in the freezer for 1 month. 2022/03/05 MIWA

Chicken rice is a popular Singaporean dish which Japanese love to make! This time, I'm introducing chicken rice. It's not really Japanese cuisine but I want to share a new way of using a rice cooker. I assume that you want to minimize the amount of cooking time as much as possible right? Haha! NO stove is required for this recipe!! Hooray! All you have to do is throw all ingredients into a rice cooker and turn the switch on. The rice cooker will do all the work for you! Are you making the most use of your rice cooker? Do you use your rice cooker for anything other than just cooking rice? There are hundred of recipes which you can do with a rice cooker. I made a souffle cheese cake on my YouTube! Be lazy, be happy!! haha PS: if you have any questions while reading my directions below, feel free to ask me through Instagram!! and tag me if you make it! Also, please subscribe to my YouTube channel. It means a lot to me!! Thank you very much for your support! 2-3 servings 5 minutes 40 minutes (time for the rice cooker to cook rice) Into the rice cooker 300g chicken thighs 270ml water 1¼ cup (200g) Japanese sushi rice ¼ cup (50ml) rice wine 15g ginger 1 leek (green part only) 1 tablespoon chicken bouillon powder Sauce 2 tablespoons Toasted sesame oil 1 ½ tablespoons oyster sauce 1 teaspoon fish sauce 1 teaspoon ginger, grated ½ teaspoon lemon juice ½ teaspoon garlic, grated 10cm green onion 1 myoga (optional) cucumber coriander fresh basil chili oil 1. Rinse the rice and add water into the rice cooker. Add in the rice wine and chicken bouillon powder, then gentry stir them. Place in the chicken thighs, ginger and green parts of the leek on top. Make sure to place the chicken under the ginger and leeks. Turn on the rice cooker and cook with regular mode. 2. Shred the green onion and myoga finely. Mix them with the seasonings written under the above. 3. After the rice has cooked, remove the ginger and the green parts from the leek. Transfer the chicken thighs onto a cutting board. Slice them into bite sized pieces. Chicken should be tender and fully cooked. ↓ 4. Serve rice on your plate and place on the chicken followed by your favorite toppings. Drizzle with generous amount of sauce (step 2). Now it's ready to be enjoyed! ・When using the rice cooker, DO NOT use a fast mode for this recipe otherwise chicken can be under-cooked. As a reference, my rice cooker takes 60 minutes to cook rice. ・If you don't have a fish sauce on hand, swap it for soy sauce. ・If you can make rice with your slow cooker then this recipe also should work with your slow cooker. To be honest I don't have slow cooker, so if you guys can tell me how it turned out, I would be grateful!! DM me to my Instagram! Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/05/20 MIWA I would love to support you in your own kitchen! For the details, click here!