Rice Cooker Japanese Chicken Stew

Slice the onion and place it in the rice cooker pot.

Add the mushrooms to the pot.

Peel and chop the carrots into bite-sized pieces, then add them to the pot.

Peel and chop the potato into bite-sized pieces and add it to the pot.

Add water, kombu (or MSG), all-purpose flour, salt, white pepper, and garlic to the pot.

Mix all the ingredients in the pot thoroughly.

Cut the chicken thighs into bite-sized pieces.

Season the chicken with salt, white pepper, and sake.

Rub the seasoning into the chicken and then add it to the rice cooker pot.

Place the unsalted butter on top of the chicken.

Place the pot in the rice cooker, set it to the standard white rice mode, and start cooking.

After the rice cooker finishes (about 40-45 minutes), let the stew rest on the 'keep warm' setting for at least 10 minutes.

While the stew is resting, prepare the roux. In a microwave-safe bowl, combine milk and corn starch, and whisk until smooth.

Cover the bowl with plastic wrap, poke a few holes, and microwave until it thickens. Stir every 30-40 seconds to prevent boiling and ensure a smooth consistency.

Open the rice cooker and remove the piece of kombu.

Pour the thickened milk and corn starch mixture (roux) into the stew.

Add soy sauce for extra flavor.

Gently stir everything together until the stew is creamy and well combined.

Serve the chicken stew hot, optionally with toast or broccoli.