もちもち、こってり♪手羽先とりおこわの作り方

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手羽先とりおこわ
4人分
材料：
手羽先（骨を抜く）8本
塩少々
粗挽き黒コショウ少々
米 1合
切り餅（1cm角切り）1個
にんじん（千切り） 50g
ごぼう（ささがき）50g
A.しょうゆ大さじ2
A.酒大さじ1
A.みりん大さじ1
A.おろし生姜小さじ1
A.水 200ml
七味唐辛子適量
青ねぎ適量

1.炊飯器に洗った米を入れ、(A)を加えてよく混ぜる。切り餅、にんじん、ごぼうを入れてふつうに炊く。
2.炊きあがったらよく混ぜて手羽先の中に詰め、両面に塩コショウをる。
3.クッキングシートを敷いた天板に皮目を下にして並べ、200℃のオーブンで20分（途中で裏返し、片面を10分ずつ）焼いたら、完成！器に盛って、七味唐辛子と青ねぎをたっぷりかける。

Okowa Stuffed Chicken Wings
Serves 4

INGREDIENTS
8 chicken wings (boneless)
Salt, to taste
Coarsely ground pepper, to taste
¾ cup rice
¾ cup water
1 block of mochi, cubed
2 ounces carrot, thinly sliced
2 ounces burdock, thinly sliced

Seasoning for rice
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 teaspoon grated ginger

Garnish
Seven flavor chili pepper (Shichimi pepper)
Scallion

PREPARATION
1. Wash the rice. Put the rice, soy sauce, sake, mirin, and grated ginger in the rice cooker. Add water and stir well.
2. Add diced rice cake, julienne carrot, and shaved burdock.
3. Cook rice for 30 minutes, or when the rice is cooked through.
4. Preheat oven to 200˚C/400˚F.
5. When rice is ready, fold the vegetables and mochi into the rice until evenly distributed.
6. Carefully spoon rice filling into wing.
7. Season wings on both sides with salt and pepper and lay on a baking tray.
8. Bake 10 minutes per side, or until wings are golden brown on the outside.
9. Garnish with Shichimi pepper and scallion.
10. Enjoy!

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