• Rice2 go (about 3 cups)
• Wateras usual for cooking rice
• Mushrooms (any variety)200-250g
• Fried tofu (aburaage) or chicken (optional)20-30g
• Green onion (thin-cut)3 stalks
• ★Sake and light soy sauce40 ml each
• ★Dashi stock powder (granules)8g

1. 1

   Rinse 2 go of rice and drain well. Prepare for cooking.

2. 2

   Clean 200-250g of mushrooms by removing the stem ends and either breaking them apart or slicing thinly. If using fried tofu (20-30g), blanch to remove excess oil and chop finely. If using chicken, marinate it with the ★sake and ★light soy sauce (40 ml each) for flavor.

3. 3

   Mix the ★sake, ★light soy sauce (40 ml each), and ★dashi stock powder (8g) together. Chop the green onion (3 stalks) into thin rounds.

4. 4

   Add the ★seasonings mixture to the rinsed rice, then add water up to the usual level for cooking white rice. Arrange the mushrooms and fried tofu or chicken on top without stirring. Immediately transfer to the rice cooker and cook.

5. 5

   As soon as the rice is done, add the green onion and gently mix. Let it steam briefly before serving.

The key is to not mix the ingredients and to transfer to the rice cooker right away. For easy reference, remember to use 20 ml each of sake and soy sauce per 1 go of rice. Using light soy sauce will give the finished rice a beautiful color.

• Calories280 kcal
• Protein8.5 g
• Fat3 g
• Carbs52 g
• Sodium1.8 g