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Donabe Ginger Rice with Chicken

Getting the right texture here requires a kamodo-san donabe, specifically designed to make the dreamiest, fluffiest rice imaginable. 15 minutes may not seem like enough cooking time for short grain rice, but trust us, this comes out perfect every time.

Serves 4-5

8 ounces boneless skinless chicken thighs, cut into small cubes

2 tablespoons sake

1 ½ tablespoons usukuchi shoyu (light soy sauce) or regular soy sauce

½ tablespoon fish sauce

1 ½ cups short grain rice (this is the best one), rinsed and drained

1 ¼ cups dashi stock, chicken stock, or vegetable stock

1 teaspoon toasted sesame oil

1 ounce (1-inch piece) peeled ginger, sliced into needle-thin strips

1 thinly sliced scallion

2 tablespoons toasted white sesame seeds

1. In a bowl, combine the chicken, sake, soy sauce, and fish sauce. Mix well, cover tightly with plastic wrap, and let the chicken marinate at room temperature for 30 minutes.

2. Meanwhile, combine the rice, dashi stock, and toasted sesame oil in the kamodo-san donabe and let the rice soak for 20-30 minutes.

3. Spread the ginger over the rice and top with marinated chicken, pouring over all of the marinating liquid.

4. Cover the donabe with both lids (making sure the holes are perpendicular to each other so that the steam can move properly) and cook over medium high heat for 13-15 minutes, or 2-3 minutes after you see steam puffing out of the hole on the top lid.

5. Turn off the heat and let the dish rest (with both lids on) for 20-30 minutes.

6. Uncover and fluff the rice; garnish with sliced scallions and toasted sesame seeds.

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