Wash the rice a few times to remove the starch. Put into the rice cooker bowl.
Cut the chicken into small bite-size pieces. Cut the mushroom into thin slices and finely dice the carrot.
Add the sake, mirin, soy sauce, salt and one cup of water to a saucepan and heat. Add the chicken, carrot and mushrooms and gently simmer for 3-4 minutes.
Add the chicken mix including the liquid to the rice cooker. Top with water till it reaches the level for 4 cups.
Turn on the rice cooker and cook as usual.
Serve with some boiled green beans or blanched snow peas, chopped and scattered on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (483g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.4mg||8 %|
|Sodium 97778.5mg||3372 %|
|Potassium 360.1mg||9 %|
|Total Carbohydrate 123.4g||36 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 118.9g|
|Protein 21.2g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 608
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