Ingredients
Method
Rice Cooker Cooking
- Prep the rice: Rinse 1 cup short- or medium-grain white rice until the water runs almost clear. Soak for 30 minutes in summer or 60 minutes in winter. (If you’re short on time in winter, use warm tap water around 30–40°C and soak for 30 minutes.)
- Prep the ingredients: Cut off the shimeji stems and separate them. Thinly slice ¼ onion. Wash and slice 1 carrot into 1 cm half-moons or rounds. Wash and dry the 1 egg. Score both ends of 1 Roma tomato lightly in an “X” shape (about 0.5 mm deep).
- Prep the steamed veggie packet: Layer ½ cup bean sprouts, onion, and ½ pack shimeji mushrooms (in that order) on a 30 cm sheet of parchment. Sprinkle with ½ tablespoon sake, fold from front and back, then twist both ends like a candy wrapper.
- Prep the carrots and egg: Sprinkle the carrots with ¼ teaspoon sake and wrap them the same way. Wrap the egg in parchment paper.
- Assemble the rice cooker: Drain the soaked rice and add it to the rice cooker with ½ tablespoon sake and ¾ cup water. Mix gently. Spread 3 tablespoons shio kombu and ½ pack shimeji mushrooms on top (don’t mix them in). Lay the 2 chicken thighs in a single layer, place the tomato in the center, and set the veggie and carrot packets beside them. Place the egg and 2 frozen broccoli florets on top.
- Cook: Close the lid, making sure not to block the steam vent. Cook using the regular rice setting.
Teriyaki Sauce
- Mix 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon pure maple syrup, 1 tablespoon water, and ½ teaspoon cornstarch in a small bowl and microwave for 1 minute until slightly thickened.
Tomato Rice
- When the rice is done, remove everything on top except the tomato and shimeji mushrooms.
- Mash the tomato with a rice paddle and gently mix the rice from the bottom.
Carrot Salad
- Cool and peel the egg: Take out the egg, cool it in water, crack the shell all over, and peel in the water.
- Check the carrot: Check if the carrots are tender; microwave a little longer if needed.
- Mash the veggies: Transfer carrots to a bowl, leaving the liquid behind. Mash with a fork, then add the broccoli and egg and mash lightly.
- Season: Add 2 tablespoons katsuobushi, 1 tablespoon plain greek yogurt, ½ tablespoon mentsuyu, ½ teaspoon Dijon mustard, and ⅛ teaspoon ground black pepper. Mix well.
Steamed Veggies
- Remove the veggie packet carefully so you don’t spill the broth—it’s delicious.
- Season with ponzu or salt and a little shichimi.
Notes
- Ingredients
- Shio kombu (salted kelp): Adds saltiness, subtle sweetness, and umami (Kurakon or Fujicco are great brands).
- Sake: Use drinkable sake like junmai or cooking sake. It removes odors and adds umami.
- Pure maple syrup: You can swap with honey or agave and adjust to taste.
- Mentsuyu: Adds a salty-sweet, umami flavor. Use store-bought or homemade.
- Ponzu: Soy sauce with a citrus kick. Adds a bright, refreshing note.
- Katsuobushi (bonito flakes): Dried, smoked fish flakes that bring deep umami and aroma.
- Vegetables for steaming: Use quick-cooking veggies that don’t release much water.
- Cooking tips:
- Don’t cover the vent: Keep the steam vent clear. Don’t overpack or cover it with parchment.
- Measure water from a bowl: Scoop water from a bowl, not running water, for accurate rice texture.
- Soak the rice: Soak 30 min in summer, 60 in winter. Use warm tap water (30–40°C) for a quicker winter soak.
- Use cold water to cook: Add cold water so everything cooks evenly. Avoid warm tap water.
- Don’t overfill wraps: Leave space inside so steam can circulate.
- Use seasonal veggies: Swap veggies based on the season—pumpkin in fall, corn in summer, etc.
- Use leftovers in miso soup: Extra veggies? Add them to miso soup for an easy, balanced side.
- Storage:
- Tomato Rice: Cool, then fridge 1 day or freeze 1 week.
- Chicken Thighs: Fridge 2–3 days.
- Teriyaki Sauce: Fridge for up to 2 weeks.
- Carrot Salad: Fridge 3–5 days.
- Steamed veggies: Fridge 2–3 days.
- This meal is also perfect for bento
