June 21, 2013

Miso Chicken Wing Rice using Panasonic Rice Cooker ~ Recipe Included!

Ask me what my comfort food is, I'd answer you straightaway ~ CHICKEN WINGS!!

Everyone I know, would know that I love chicken wings! Everyone I don't know, would have guessed that I love chicken wings if they ever came across my camwhoring photos lol. I especially love gnawing at the mid-joint and wing tips, drumlets doesn't excite me as much.

Miso Chicken Wing Rice is a convenient and easy-to-cook one dish wonder using my favorite mid-joint wings, and cooked entirely using a Panasonic Rice Cooker! The last thing I wanna do after a long day at work is to cook and clean up the kitchen after that, but this recipe allows me to just 'cut and throw' everything into the rice cooker lol!! Smoke free and none of the greasy feel after a cooking session, all I have to do is to take a nice shower, sit back and enjoy my food.

Inspired by the flavors of Japan, I used mainly Japanese ingredients and seasoning for this recipe, most of it are readily available in the Japanese sections of supermarkets. There are also specialty Japanese stores which carry a wider range of food and ingredients specially imported from Japan. J-mart at Star Vista is fast becoming one of my favorite haunts for recipe inspirations :)

White Miso ~ A paste made from fermented soya beans, miso is a part of many Japanese-style meals. I prefer to use white miso (shiromiso) which is lighter in flavor compared to red miso (akamiso).

Mirin, Cooking Sake, Japanese Light Soya Sauce ~ These are the very essential condiments used in Japanese cooking. I always have these in my kitchen and love using them to enhance the flavors in many of my dishes.

Edamame ~ I found mine in a frozen pack. The soyabean packs a load of nutritional punch and is usually simply boiled in water, steamed or microwaved before served as a side dish, but this time, I'm adding them into the rice mixture.

Konbu Powder ~ An edible kelp, konbu is used very importantly in the preparation of dashi, Japan's integral multipurpose stock for soups, stews, and sauces. The flavor and quality of the stock help determine the taste of the finished dish. It also comes in powder form, packed in handy sachets.

Preserved Ginger ~ A sprinkling of this adds a invigorating sharp flavor to any dish.


Serves 2 to 3 pax

  • 8 Mid-Joint Wings
  • 2 cups Uncooked Rice
  • Water
  • 2 sachets (equivalent to 12 grams or 2 tablespoon) Konbu Powder
  • 1 tablespoon Light Soya Sauce
  • Shimeiji Mushrooms
  • Edamame
  • Pickled Pink Ginger (drained) (optional)
  • Spring Onions (chopped) (optional)

  • 1 ½ tablespoon White Miso
  • 1 teaspoon Cooking Sake
  • 1 teaspoon Mirin
  • 1 teaspoon Sugar

  1. Marinate mid-joint wings with seasoning. Leave aside for 30 minutes.
  2. Thaw frozen edamame in small bowl of water for 2 mins. Cut a small opening with scissors and gently squeeze out the beans.
  3. Separate shimeiji mushrooms into individual stems.
  4. Place uncooked rice, edamame, shimeiji mushrooms into the inner pan.
  5. Add konbu powder and light soya sauce, mix well.
  6. Add enough water to cover the mixture of rice and ingredients
  7. Place marinated mid-joint wings on top of mixture
  8. Press "menu select", select "white rice", press "start". Let it cook until it beeps.
  9. Remove mid-joints wings, fluff the rice mixture well.
  10. Transfer individual portions of rice mixture into serving bowls. Top with miso mid-joint wings.
  11. Garnish with pickled pink ginger. and spring onions. Serve and enjoy!

If you don't like any of the ingredients, you can always replaced it with what you like. Drumlets instead of mid-joint wings? Shiitake mushrooms instead of shimeji mushrooms? Green peas instead of edamame? Haha, just let your creative flows, experiment and please your own stomach :)

This dish is cooked using Panasonic Rice Cooker, model SR-MG182. To be honest, I've never used a high technology rice cooker before. What is microcomputer huh? Instead of being intimidated, I'm more intrigued by the various functions that it offers. Other than using it to cook rice, I can also use it for steaming and to cook porridge, soup, stews, desserts... and bake a cake! Yes, you read it correctly! This rice cooker shatters the conventional mindset of what a rice cooker can do! The menu-select function is really easy even for a noob like me. Well, my miso chicken wing rice turned out really well! Maybe I should try baking a cake too!

PinkyPiggu is in the finals for Singapore Blog Awards 2013!

If you like this post, please vote for me here or here, daily till 23rd June.
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(Read: Singapore Blog Award 2013 ~ Finalist for Best Cooking Blog)

Other Related Entries
Singapore Blog Awards 2013 ~Finalist for Best Cooking Blog
#omySBA2013 ~ Panasonic Cooking Workshop @ Onaka Restaurant & Wine Bar
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Avocado Gula Melaka Smoothie & Dessert ~ Recipes Included! 


  1. Hi, can i know how much water to put in for the rice??

    1. Hi Shirley, the water level should nicely cover the mixture of rice and ingredients. If you're unsure, you may want to place in the rice and water first (at your usual proportion), before adding the edamame and mushrooms. Hope this helps.