Recipe: Rice with chicken and dandelion greens

Total time: 1 hour, 10 minutes plus soaking time for the rice

Servings: 4

Note: The method and ingredients for this recipe vary depending on the cooking vessel you use. Instructions are given for both a single- and double-lidded donabe, as well as an electric rice cooker. Kombu, bonito flakes, shungiku (Japanese spinach), mirin, shiso leaves, kizami nori and pickled ginger are widely available at Asian markets.

3/4 cup brown rice, sprouted brown rice or any whole-grain rice

1 cup short- or medium-grain white rice

2 cups plus 2 tablespoons water for a single-lidded donabe, or 1 3/4 cups plus 2 tablespoons water if using a double-lidded donabe or electric rice cooker

3 cups washed and loosely packed dandelion, shungiku or spinach leaves

2 teaspoons sesame oil


1 pound ground chicken

1 cup prepared dashi broth (see below)

3 tablespoons soy sauce, more if desired

2 tablespoons sake

2 tablespoons mirin (sweet sake)

1 tablespoon sugar

2 teaspoons grated ginger

Salt, optional

1/2 bunch finely chopped chives or thinly sliced shiso, kizami nori (thin-sliced pressed seaweed),

1/4 cup salted black sesame seeds or roasted sesame seeds and/or 1/2 cup thinly sliced beni shoga or amazu shoga (pickled ginger) for garnish (optional)

1. In a medium bowl, soak the brown rice in enough water to cover for at least 2 hours, up to overnight.