Rice Pot with Chicken and Basic Dashi Broth

….When I make rice pot, I usually use chicken broth or anchovy broth. Basic dashi broth made with Katsuobushi and Kelp that is Japanese cuisine’s primary soup base. It’s a very clean and mild soup. I learned it from @comble2 TV. The chef’s explanation always caught my ears. She said it was delicious, so I was very curious about the taste. My family don’t like the strong katsuobushi taste, but I followed the recipe. Also I used leftover ingredients in my refrigerator like the chef recommended. The ordinary ingredients that were taken out went well together, and it turned out to be a wonderful rice pot. Even more the flavor of the broth, which enhances the flavor was the best. My husband gave a thumbs up for the flavor. I think I can see why this broth is the go-to basic broth. The first soup was very mild and harmonious with the taste of the other ingredients. If you want how to cook Japanese cuisine, follow @comble2 Instagram. She is the best chef!!

Servings: 3–4

Time: 40 minutes plus 30 minutes for soaking rice with strainer after cleaning with cold water

Ingredients:

1. 200 g chicken thighs, removed fat and skin, and diced
2. 30 g carrot, diced
3. 30 g konjac, diced and poached
4. 60 g sweet potato, diced
5. 60 g potato, diced
6. 2 fresh shiitake mushrooms, diced
7. 2 cups white rice, cleaned
8. 400 ml first soup(katsuobushi broth)
9. 1 tbsp Mirin
10. 1 tbsp gukganjang
11. 3 tbsp sesame oil
12. chive for garnish, sliced(or green onion)
13. 1 tbsp sesame seed

For KATSUOBUSHI broth:

1. 1000 ml water
2. 25 g kelp
3. 30 g Katsuobushi

Cooking Instructions:

1. To make a KATSUOBUSHI broth, put the water and kelp into a pot for 12 hours with a lid.

2. After 12 hours, take out the kelp onto a tray and heat the pot with medium high heat to boil.

3. After boiling, turn off the heat and add the katsuobushi into the pot to brew for 10 minutes with the lid(do not boil it).

4. After 10 minutes, shift the broth with a strainer(use a cheese cloth and do not squeeze). Set aside.

5. Heat a pot with medium heat and add 2 tbsp sesame oil into the pan.

6. Add the chicken into the pot to stir them lightly until the chicken turns white.

7. How to poach the konjac: pour the boil water into the konjac until submitting and leave it for 5 minutes. Sift the poached konjac with a strainer. Add the poached konjac, sweet potato, potato, and carrots into the pot to stir them lightly.

8. Add the fresh shiitake mushroom into the pot to stir them for 30 seconds.

9. Add the cleaned white rice, Katsuobushi broth, mirin, gukganjang, and 1 tbsp sesame oil into the pot. Mix them well.

10. When the edge of the pot starts to boil, turn down to very low heat for 15 minutes with a lid.

11. After 15 minutes, turn off the heat. Leave the pot 10 minutes with the lid.

12. Before serving, add the sesame seeds, sesame oil(this is optional), and chives on top of the pot. Mix the rice pot lightly with a spatula and serve it.

You can also view this recipe on instagram.

https://www.instagram.com/p/ClyoCY0LZHV/