we have food at home.

~ingredients:

• 1 lb boneless chicken thigh/breast 
• chicken marinade:
  • 2 tbsp soy sauce
  • 1 tbsp dark soy
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp honey 
  • 1 tbsp garlic
  • 1 tbsp ginger 
• 1 cup white rice
• 1 1/4 cup water
• 2 cup shiitake mushrooms, rehydrated and sliced
• 1 cup peas & carrots 
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 1 green onion, sliced 
• sesame seeds, for garnish

~instructions: 

1. Cut the chicken into bite-sized pieces. Then, marinate the chicken with the above listed marinade ingredients. Marinate for 30 minutes.
2. Slice your rehydrated shiitake mushrooms, and slice the green onion. Set aside.
3. Wash and drain your rice with cold water, until the water runs clear. 
4. To the rice, add 1 tbsp soy sauce, 1 tbsp sake, and 1 tbsp mirin. Then, add 1 1/4 cups of water and mix. 
5. Add 1 cup of peas & carrots, followed by the sliced shiitake mushrooms. Do not mix the vegetables in, we should be layering in the vegetables over the rice. 
6. Place the chicken on top of the vegetables and close the rice cooker. 
7. Cook on the regular white rice setting. When the rice cooker is done, do not open the lid immediately. Let the rice continue steaming for another 10 minutes before opening the rice cooker. 
8. When you open the lid, use your rice paddle to fluff up the rice and mix the vegetables and chicken with the rice. 
9. Serve and garnish with green onion and sesame seeds, enjoy!