This Japanese-style spiced rice dish can be everyday. Makes it difficult for ditanak with a rice cooker. Additional fresh herbs and mushrooms makes tasting rice savory and crunchy. More delicious when warm bribed.
540 g of rice Japan / Cinajur super
450 ml of water
40 ml aqueous shoyu (shoyu usukuchi)
40 ml sake, if you like
10 ml thick shoyu (shoyu Koikuchi)
5 g dashi broth
100 g boneless chicken thighs
50 g shitake mushrooms, thinly sliced
50 g enoki mushrooms
50 g shimeji mushrooms, cut into pieces
30 g carrots, cut into pieces
50 g gobo, shaved thin
30 g boiled edamame
white sesame seeds
How to Make:
Wash rice and drain.
Enter the rice into the rice cooker.
Add other ingredients, mix well.
Cook until the rice cooked.
Stir the rice, put it in a serving container.
Give Topping ingredients.
Serving for 4 servings.