• Rice2 合
• Wateras usual for your rice cooker
• Mushrooms (any variety)200–250g
• Aburaage (fried tofu) or chicken (optional)20–30g
• Green onions (thin)3
• ★Sake & light soy sauce (usukuchi shoyu)40cc each
• ★Granulated dashi stock8g

1. 1

   Rinse 2 合 of rice, drain well, and prepare it for cooking.

2. 2

   Trim the stems from 200–250g of mushrooms, then tear or thinly slice them. If using aburaage (20–30g), blanch it briefly to remove excess oil, then chop finely. If using chicken, marinate it in the ★ sake and light soy sauce (40cc each) to season.

3. 3

   Mix together the ★ sake, light soy sauce (40cc each), and ★ granulated dashi (8g). Thinly slice 3 green onions into rounds.

4. 4

   Add the ★ seasonings to the rinsed rice, then top up with water to your usual level for 2 合 of white rice. Place the mushrooms and aburaage (or chicken) on top without stirring, and cook immediately in the rice cooker.

5. 5

   As soon as the rice is done, add the green onions, give it a gentle mix, let it steam for a few minutes, and it's ready to serve.

The key is to place the toppings on the rice without mixing and cook right away. A handy rule to remember: use 20cc each of sake and soy sauce per 1 合 of rice. Using light soy sauce (usukuchi shoyu) gives the finished dish a beautiful, light color.

• Calories226 kcal
• Protein6 g
• Fat1.7 g
• Carbs45 g
• Sodium1.3 g