• Rice3 cups
• Shimeji mushrooms1 bag
• Maitake mushrooms1 bag
• Chicken thigh (small)1
• Carrot3 cm
• Sesame oil1 tsp
• Vegetable oil1 tsp
• ★Water600 ml
• ★Dashi stock powder1 heaping tsp
• ★Mirin2 tbsp
• ★Sake and soy sauce3 tbsp each

1. 1

   Rinse 3 cups of rice and drain in a colander. Do not wash the shimeji and maitake mushrooms; trim the stem base and tear apart by hand.

2. 2

   Cut the small chicken thigh into 1 cm × 1 cm pieces and marinate in a mixture of 1 tsp each of mirin, sake, and soy sauce (extra). Mince the 3 cm carrot.

3. 3

   Heat 1 tsp sesame oil and 1 tsp vegetable oil in a pot over medium heat. Add the chicken, shimeji, maitake, and carrot, and stir-fry.

4. 4

   Once the mushrooms become tender, add all the ★ seasonings. When it comes to a boil, remove from heat. If you have time, cover and let cool.

5. 5

   Place the rinsed rice in a rice cooker and strain the cooked ingredients through a colander, pouring only the dashi broth into the cooker first. Adjust the water level, then add a pinch of salt and 3 pinches of MSG (extra).

6. 6

   Add all the remaining ingredients from the colander to the rice cooker and turn on the switch.

7. 7

   Serve immediately when the rice is done cooking.

The flavors deepen when you simmer the dashi with the ingredients after stir-frying. The key is to prepare everything quickly before cooking in the rice cooker.

• Calories420 kcal
• Protein13 g
• Fat8 g
• Carbs72.5 g
• Sodium2.1 g