- Prepare your rice. Rinse rice with water two to three times or until water is no longer cloudy. Set aside and prepare your other ingredients.
- Finely slice shiitake mushrooms and roughly chop button mushrooms if using. Peel and julienne your carrot. Chop green onions diagonally and separate them by whites and greens. You will be using the whites for cooking and the greens for topping.
- Cut chicken thighs into bite size pieces.
- Add rice to rice cooker and fill water to the 2-cup line. Remove ¼ of water and replace with Takumi. Stir to combine.
- Add in your mushrooms, carrots, green onions, and chicken.
- Set your rice cooker to the normal cooking setting. Once it’s cooked, stir thoroughly.
- Serve with your sliced green onions and enjoy!
Recipe created in partnership with Gwyneth Yuma at @gwynethyuma
