無印のせいろで簡単！「本格鶏五目おこわ」の作り方。もちもち食感がたまらない絶品レシピ【料理研究家ゆかり】#無印 #おこわ

Ingredients

• 8 pieces Dried Shiitake Mushrooms (rehydrated, stems removed)
• 200 ml Water (room temperature for soaking mushrooms)
• 2 cups Japanese Short-Grain Rice (rinsed and soaked 1 hour)
• 1 medium Carrot (peeled, sliced 5 mm then julienned)
• 100 g Bamboo Shoots (drained and sliced)
• 200 g Chicken Breast (cut into bite‑size pieces)
• 1 tablespoon Sesame Oil (for stir‑frying)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Sake (optional, can substitute mirin)
• 1 teaspoon Granulated Sugar
• 200 ml Shiitake Soaking Liquid (reserved from rehydrating mushrooms)

Instructions

1. Rehydrate Shiitake Mushrooms

   Rinse the dried shiitake mushrooms quickly, place them in a bowl, add 200 ml of room‑temperature water, cover with plastic wrap, and let them soak for 30 minutes until softened.

   Time: PT30M

2. Rinse and Soak Rice

   Rinse the short‑grain rice under cold water until the water runs clear. Transfer to a bowl, add enough water to cover, and let soak for 1 hour.

   Time: PT1H

3. Prepare Carrots

   Peel the carrot, slice it into 5 mm rounds, then stack and cut into 1 cm julienne sticks.

   Time: PT10M

4. Cut Chicken

   Trim any sinew from the chicken breast and cut into bite‑size pieces slightly smaller than a typical bite.

   Time: PT5M

5. Slice Shiitake Stems

   Remove the tough stems from the rehydrated mushrooms, then slice the caps thinly.

   Time: PT5M

6. Drain Mushrooms and Reserve Liquid

   Drain the rehydrated shiitake, reserving the soaking liquid (about 200 ml) for later use.

   Time: PT2M

7. Stir‑Fry Chicken

   Heat the non‑stick pan over medium heat, add 1 tbsp sesame oil, and when shimmering, add the chicken pieces. Stir‑fry for about 3 minutes until the surface is lightly browned and about half cooked through.

   Time: PT3M

   Temperature: medium heat

8. Add Carrots

   Add the julienned carrots to the pan and stir‑fry for 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Add Shiitake and Bamboo Shoots

   Add the sliced shiitake mushrooms and bamboo shoots, stir‑fry for another 1 minute.

   Time: PT1M

   Temperature: medium heat

10. Incorporate Soaked Rice

    Drain the soaked rice and add it to the pan. Stir‑fry for 1 minute, allowing each grain to be coated with oil and mixed with the other ingredients.

    Time: PT1M

    Temperature: medium heat

11. Season and Reduce Moisture

    Pour in 2 tbsp soy sauce, 2 tbsp sake, 1 tsp sugar, and the reserved shiitake soaking liquid. Stir well and continue cooking over medium heat until most of the liquid evaporates and the rice looks slightly dry, about 6 minutes.

    Time: PT6M

    Temperature: medium heat

12. Prepare Steamer and Transfer

    Line the steamer (seiro) with a parchment or bamboo sheet, poke a small vent hole in the sheet, then spread the rice mixture evenly inside. Place the lid on.

    Time: PT5M

13. Steam the Rice

    Place the steamer over medium heat and steam for 25‑30 minutes until the rice is fully cooked and fluffy.

    Time: PT30M

    Temperature: medium heat

14. Finish and Serve

    Remove the steamer from heat, gently fluff the rice with a rice paddle or fork, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

70g

Fat

8g

Fiber

3g