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Rice

Rice

Three-Color Rice Bowl

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Ingredients (Serves 4)
*2 cups rice
*300 g minced chicken
*4 eggs
*100 g snow peas

Ingredients for cooking the rice
*1cup dashi stock
*3 tbsp soy sauce
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*2 tbsp sugar

Ingredients for seasoning the minced chicken
*2 1/2 tbsp soy sauce
*1 tbsp sake
*1 tbsp mirin sweet cooking sake
*1 1/2 tbsp sugar for seasoning the egg
*2 pinches salt for seasoning the egg

1 Wash the rice well and drain it.

2 Combine the dashi stock, soy sauce, sake and mirin in a pan.
When it comes to a boil, add the minced chicken and mix it together.

3 When the minced chicken is cooked, strain it. Remove the chicken.

4 Put the dashi mixture into a measuring cup and add more dashi stock until it measures 400ml.

5 Season it with a little salt.

6 Put the rice in a rice cooker and add the mixture in it. We are cooking the rice with this lovely mixture instead of water.

Turn on the rice cooker.

While the rice is cooking, season the chicken with the soy sauce, mirin and sugar and bring this to a boil again.

7 Keep cooking it until it absorbs the broth.

8 Beat the eggs in a bowl and mix them together.

9 Add sugar and a little salt and mix together.

10 Pour it in a pan and turn the heat on medium. It's very important to adjust the heat.

First turn the heat on medium. Pour in just enough of the egg mixture to coat the pan. When the egg at the rim of the pan looks half cooked, you should turn the heat down to low. You don't want to burn it.

11 Stir the mixture with four chopsticks very slowly.
Keep your eye on it and keep stirring it until it is cooked.

12 In a another pan, blanch the snow peas, chill in cold water, drain and slice diagonally.

13 Divide the rice into individual bowls. Add the minced chicken, eggs and snow peas on top.

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