Japanese Drumette & Veggie Rice Cooker Stew

Adapted from @jun_mama_gohan’s Japanese recipe, this wholesome rice cooker dish swaps wings for drumettes, paired with root vegetables and a savory-sweet soy broth. Everything simmers together for an easy, toddler-friendly one-bowl dinner perfect for the whole family.

Ingredients (serves 2-3)

• 11–13 mini drumettes (or wings)

• 1 small potato, chopped large chunks

• 1 small sweet potato (or 1 large sweet potato), chopped large chunks

• 1 small carrot, chopped large chunks

• 1 onion, chopped large chunks

• 2 tbsp shoyu (soy sauce)

• 1 tbsp mirin

• 1 tbsp cooking sake (or white wine)

• 1 tbsp sugar (I use unrefined beet sugar; coconut sugar also works)

• 100–120 ml water

• Optional chopped spring onion garnish

**Optional chicken marinade (to tenderize): Olive oil, plain yogurt, or grated onion for a few hours to overnight — HIGHLY recommend this step so your chicken comes out juicy.

Instructions

1. Marinate the chicken (optional): Coat drumettes lightly with olive oil, yogurt, or grated onion. This helps soften the meat and keep it juicy.

2. Prepare vegetables: Peel and chop potato, sweet potato, carrot, and onion into bite-sized chunks.

3. Layer in rice cooker: Add chopped vegetables to the rice cooking bowl. Place chicken drumettes on top.

4. Mix sauce: In a small bowl, combine shoyu, mirin, cooking sake, sugar, and water. Pour over the chicken and vegetables. Stir gently to coat everything.

5. Cook: Start the rice cooker on a normal white rice setting. The chicken and vegetables will steam and simmer together with the rice.

6. Serve: Mix gently and serve with or over hot rice, alongside miso soup for a complete meal

Notes:

• You can swap sweet potato with kabocha squash for a seasonal twist.

• If cooking for younger toddlers, you can reduce the soy sauce slightly and add more water for a lighter broth.