Ingredients
4.5 oz Japanese white rice
1.7oz konnyaku
0.5 oz aburaage (about 1 pounch Japanese fried beans)
0.3 oz dried shiitake (about 1 big mushroom)
1 tbsp hijiki seaweed
1.7oz carrots
1.7oz king oyster mushrooms
1.7oz chestnuts
Steps
Prepare
Wash the rice about 2-3 times, until the water is almost clear, no more cloudy. Let the rice drain
Soak konnyaku in boiling water to remove smell. Then julienne
Soak or blanch the aburaage in boiling water to soften and remove excess oil. Leave it to cool off, then squeeze out the excess water. Then thinly slice
Dried shiitake soaked in hot water to soften. After soften, slice thinly. Keep the soaking water
Seaweed soaked in warm water to soften
Carrot julienne
King oyster mushroom clean with damp paper towel and thinly sliced
Making
Put drained rice into the rice cooker, spread the rice layer evenly on the bottom of the pot. Add 1 tbsp soy sauce, 5.5 oz vegetable broth. Stir to combine soy sauce and broth.
Then put the ingredients from long cooked to easy to cook. First arrange the chestnuts, then add the chicken thighs, shiitake, konnyaku, carrots, aburaage and hijiki seaweed. Now close the rice cooker and turn on the white rice cooking mode as usual. When the rice cooker is cooked, open the lid to prevent the rice from sweating. Beat until the ingredients are cooked evenly with the rice. Cover and let the rice rest for 5 minutes before serving.
***** Note absolutely do not mix the ingredients after they have been placed in the rice cooker. Mix only when the rice is cooked.
Note
The rice is drained, helping to absorb the ingredients when cooking, which will be more delicious and rich.
Konnyaku is an ingredient made from the root of the Kojac plant like a type of potato starch
For konnyaku and aburaage, you can boil a pot of water and boil these two for 2 minutes, the smell and oil will be better than bare. I suggest that having these 2 ingredients will make the rice dish much better. It's very strange to eat and everything comes together very harmoniously
The chestnuts I used in the recipe are cooked
The ingredients are added to rice cooked according to its texture and cooking time, the longer cooking time is at bottom, the quicker cooked ingredients are placed the top. And please do not mix with rice with other ingredients. Add each layer at a time.
Keep ingredients in moderation with rice, as suggested in the recipe. If you add too much more, that may make the rice uncooked.