Back to my beloved Japanese dishes! This is another recipe that I got from when I worked at Brentwood UCLA. I love making this dish on the stove as you just place everything in a pot and let it boil away till done. Dinner is ready!
On the stove the sauce gets to thicken and caramelize but it doesn’t in the Itaki. If you want a thicker sauce, stir in a teaspoon of cornstarch with the water and soy sauce at the beginning. Or you could boil the sauce on the stove and then add it to your bowl when it has reduced some then continue with the recipe.
*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*
1 boneless, skinless, chicken breast, cut into 1 inch cubes
1/2 cup water
1/2 cup soy sauce
1 tablespoon sugar
1 clove garlic
1/4 teaspoon minced ginger
1 tablespoon sake
2 cups Japanese rice
2 cups water
3 cups water for the base
Green onions, to serve
In the bottom bowl, mix together chicken, water, soy sauce, sugar, garlic, ginger, and sake. *You can reduce the soy sauce and water if you want a less watery dish.*
In the smaller top bowl, place rice and rinse a couple of times. Drain and add 2 cups water. Set on top of the bottom bowl.
Place both bowls on the Itaki base and add 3 cups water to the base. Cover and let steam until it shuts off, about 55 minutes. Check chicken for doneness, adding 1/2 to 1 cup water more to the base if necessary.
Carefully remove bowls from the base and stir the Shoyu Chicken, adjust seasoning if needed. Sprinkle with green onions. Fluff rice and serve!
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