30 minutes before cooking, wash the rice and let it sit in a colander. Reconstitute the shiitake mushrooms. Pour hot water over the aburaage.
Thinly slice the shiitake, cut the burdock into thin shavings, julienne the carrot. Cut the aburaage in half vertically and then cut into thin slices. Remove the skin from the chicken, cut into small pieces, and marinate in the ☆ ingredients.
Put the rice into the rice cooker bowl and add the ★ ingredients and the liquid used for reconstituting the shiitake. Fill with dashi stock until the appropriate serving line. Add Step 2, mix it roughly, and cook.
Once done, add in the edamame. If using peas, boil and julienne them and then sprinkle over the top of the rice.
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Story Behind this Recipe
My mother taught me this recipe, which is a standard in our home.