Chicken Rice Gratin

Rinse 300g Japanese short-grain rice thoroughly until water runs clear. Cook the Japanese short-grain rice according to package directions, typically with 1.2 times its volume in water.

Cut 300g chicken thigh into 2cm bite-sized pieces. Finely dice 150g onion. Slice 100g shiitake mushrooms thinly.

Heat 15g vegetable oil and 30g unsalted butter in a large frying pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.