Recipe: Japanese-style mixed chicken risotto

Home Cooking Recipe: Japanese-style mixed chicken risotto


This is a Japanese-style risotto that is very suitable for the autumn season~ It is easy to operate and is very delicious~~ *Material for two cups of rice, one spoonful of 15ml, one teaspoon of 5ml



  1. Wash the rice clean and drain the water. Cut the chicken into small pieces and marinate them with a spoonful of soy sauce, miso, and sake. Remove the mushrooms from the roots and rinse them slightly (do not wash too thoroughly). Carrots cut into small Ding.

  2. Pour a spoonful of salad oil sesame oil into the pan. Pour all the ingredients into the oil. Stir fry until the chicken color-changing fungus is softened. Add all the seasonings with *, and then turn off the heat and let the heat cool slightly.

  3. Pour the washed rice into the rice cooker, pour the boiled juice first, sprinkle a small amount of salt, stir well, then cover the top of the chicken and fungus, cover the lid and start cooking.

  4. It can be cooked after it is cooked. Open to eat ~


*Squid kumbu juice is a very common seasoning in Japanese cuisine. The practice varies from person to person. The most common is to soak 10cm square kelp in 1 liter of water for about 2 hours and pour it into the pot. When you are boiling, remove the kelp, add about 25g of squid slices, turn off the heat after boiling, and then simmer the squid slices into the bottom of the pan and filter out the broth. Don't want to be so troublesome with a commercially available cooking master (Ben) granules about 1 teaspoon with 360ml water. * A lot of risotto practices do not require freshly fried ingredients, but this risotto is not the same as fried rice. If you don't fry, the taste will not be so strong. Please adjust according to your taste. * The fungus will have water, and if you don't like rice that is too wet, the amount of water for cooking will decrease.

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