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Donabe Ginger Rice with Chicken

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

Serves 4 to 5

8 ounces boneless skinless chicken thighs, cut into small cubes

2 tablespoons sake

1½ tablespoons usukuchi shoyu (light soy sauce) or regular soy sauce

½ tablespoon fish sauce

1½ cups short-grain rice, rinsed and drained

1¼ 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 scallion, thinly sliced

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 kamado-san donabe and let the rice soak for 20 to 30 minutes.

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

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 to 15 minutes, or 2 to 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 to 30 minutes.

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

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