Kitchi One-Pot Chicken Rice
Tender Japanese rice cooked with Kitchi-marinated chicken thighs and shiitake mushrooms—all in one pot. Finished with scallions and a runny onsen egg, this easy, well-balanced dish needs only one bottle of Kitchi Sauce for complete flavor.
Ingredients
1 cup uncooked Japanese rice
150–200 g boneless chicken thighs
4–5 tbsp Kitchi Sauce, or adjust to taste
2 dried shiitake mushrooms, soaked until soft
A pinch of pepper
Water, for cooking the rice
Chopped scallions, to taste
1 onsen egg
Instructions
Cut the chicken thighs into bite-sized pieces. Add Kitchi Sauce and pepper, mix well, and marinate for 15–20 minutes.
Gently rinse the Japanese rice two or three times until the water runs clear. Soak the rice in clean water for approximately 30 minutes so the grains absorb the water evenly. Transfer to a strainer and drain for about 10 minutes. This helps the rice cook evenly with a soft, slightly sticky texture.
Place the rice in a rice cooker and add the usual amount of water for Japanese rice, reducing it slightly because the chicken and mushrooms will release moisture while cooking.
Arrange the chicken and its marinade over the rice, followed by the shiitake mushrooms. Do not stir. Close the lid and cook using the standard rice setting.
Once the rice is cooked, check that the chicken is fully cooked. Gently mix the rice, chicken, and mushrooms with a rice paddle.
Transfer to a plate, sprinkle with chopped scallions, and top with an onsen egg. Serve immediately. When preparing this dish for young children, use a pasteurized egg or cook the egg thoroughly.
This aromatic Kitchi Chicken Rice features tender chicken and rice infused with the flavors of Kitchi Sauce and shiitake mushrooms. Just one bottle provides all the seasoning you need, creating an easy one-pot meal that children will enjoy down to the last bite.
Watch the Cooking Video
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