Chicken and burdock rice balls

 

Ingredients

- 1 chicken thigh

- 3 cups rice

- 1/2 burdock root (washed)

- 1 piece of fried tofu

- 1 tablespoon grated ginger

- 3 cups water (lined)

- 1 piece of dashi kombu (kelp)

- 3 tablespoons (A) mentsuyu (3x concentrated)

- 1 tablespoon (A) Japanese-style granulated dashi stock

Directions 

1) Cut the chicken thigh into bite-sized pieces. Thinly slice the burdock in half lengthwise and soak in water. Cut the fried tofu into strips.

2) Place the rice and (A) in a rice cooker, add water until just covered, mix, and top with the dashi kombu.

3) Place the chicken thigh, burdock, fried tofu, and grated ginger from (1) on top. Cook using the rice cooker's seasoning mode. 4) Once cooked, mix well and enjoy. We recommend making rice balls and storing them in the freezer. They are sure to come in handy on busy mornings.