Ingredientsfor 2 ‒3 persons

- 300g Japanese rice

- 3 Dried shiitake mushroom

- 1/4 Carrot

- 1/4 Konnyaku (yam based gel)

- 1/4 Gobou (Burdock root)

- 1 Tofu-puff

- Broth:

▪450ml Stock

(Chicken, Bonito or Konbu seaweed)

▪40ml Soy sauce

▪40ml Japanese mirin sake

1. Prepare dried shiitake mushrooms by soaking them in water for 1 hour, then slice them. Slice the gobou, and chop the konnyaku, carrot and tofu-puff into small pieces.

Cooking tips #1

●all the ingredients should be same small bite-size for a smooth texture. You can add chopped chicken.

2. Wash and rinse the measured rice and soak in water for 30- 60min, and drain the water completely. Put the rice in a rice cooker and pour in the broth.

3. Put in all the ingredients over the top and switch on the cooker (normal mode).

 Cooking tips #2

●you can add shiitake mushroom- soaked water to the broth to enrich the taste.