Rice Cooker Chicken Breast Takikomi Gohan (with Scallion Sauce)

Thoroughly wipe off any odor-causing drip on the chicken breast with paper towels, and cut away the tough sinew and blood spots with a knife.

Combine the seasonings for the scallion sauce in a bowl and mix well with a whisk.

Wash the Japanese leek, pat it dry, and cut it apart at the boundary between the white and green parts. Cut off about half of one leek's green part for the scallion sauce, and wash the dirt and grit from inside the layers thoroughly. Set aside 3 pieces of the white part to lay under the chicken when cooking.

Trim off the root end of the white leek and use only half. Lift the blade of the knife slightly and make accordion-like slits, then cut it in half and chop from one end to mince it. Cut the green leek into thin strips as well, then mince.

Add the minced leek to the sauce and mix lightly to finish the scallion sauce.

Rinse 2 go (300g) of rice. Add water, stir briefly, and immediately discard the rinsing water — repeat this twice. Next, with the water drained, rub the grains lightly against each other while stirring by hand about 20 times. Then add water again, stir lightly, and discard the rinsing water once more.

Put the rice in the rice cooker, add the soy sauce first, then pour in water up to the 2-go line. Add the ginger, then stir gently so as not to break the grains and distribute the seasoning throughout. Hold the inner pot lightly and shake it side to side a few times to level the rice.

Lay out the 3 pieces of Japanese leek and place the chicken breast on top, skin side down. Put the lid on and cook on the standard setting.

When it's done, open the lid and check that the chicken is cooked through. Be sure to confirm either a core temperature of 75°C for at least 1 minute, or cut the thickest part with a knife and check that it is white all the way to the center.

Remove the chicken and leek, then fold the rice over from the bottom to mix. Let the excess steam escape while distributing the moisture and soy sauce flavor evenly throughout.

Serve the rice in bowls, cut the chicken into bite-sized pieces, and arrange it on top of the rice. Eat with the scallion sauce spooned over to taste.