The heatproof glass lid allows you to see your rice as it cooks.
When the rice is cooked, the whistle on the handle of the lid will let you know.
The pots are made in the area where the traditional earthenware is made.
Chicken Kamameshi - Japanese Pilaf
1.5 Cups Rice
200g Chicken Thigh
3 Dried Shiitake Mushrooms
1/2 Carrot cut into thin slices
1/2 Konjac cut into thin slices
1/2 Gobo Burdock cut into thin slices
1/2 Aburaage cut into 10
1.5 Tbsp Vegetable Oil
4-5 Snow peas (for garnish)
4 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
1 Tbsp Sugar
100ml Dashi from Dried Shiitake Mushrooms
Wash the rice and drain it well. Soak in water for about 30 minutes in a separate container.
Soak the dried shiitake mushrooms in 100ml water. Once they get soft, cut into slices. Soak the burdock in the water.
Cut chicken thigh into 1/2 inch square.
Heat the pot and add vegetable oil, cook the chicken, and when the color changes, add carrots, konjac, aburaage, drained burdock, and sliced shiitake mushrooms, add A when the oil goes over all ingredients, and simmer on low heat for 5 to 6 minutes. Separate the ingredients and liquid.
Put back the drained rice and liquid from the step 4 to the pot and add water till the line of 2 Go. (All liquid will be 400ml).
Cook over medium heat, when the whistle begins to ring, turn off the heat and add the ingredients of the step 4 and snow peas, cover and cover and let it sit for about 15 minutes.