1. - Wash the rice and let drain in a colander for 30 minutes before transferring to a pot. 2. - Soak the mushrooms in 1-1/2 C lukewarm water for 20 minutes to soften. Remove the stems and thinly slice the caps. Reserve 1 C of the soaking water. 3. - Add the reserved water, dashi (2C + 1T) and sake to the rice and let stand for another 30 minutes. 4. Cut the chicken into bite-size pieces. Douse the thin deep-fried tofu sheet with boiling water to remove excess oil. Cut in half, then thinly slice. Cut the carrot into thin, 3 cm (1 in.) long sticks. 5. Before cooking the rice, add the chicken and other ingredients, except for peas. Cook the rice as usual in the rice cooker. 6. Gently mix in the peas after the rice is finished cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
