Japanese mixed rice with ginkgo nuts

Prepare

1. Wash the rice twice to remove turbidity, drain

2. Sliced carrots

3. Konnyaku and aburaage soak in hot water to remove odors and excess oil, rinse and finely chop

4. Ripe Ginkgo, remove the heart (if you don't want to eat bitter)

5. White brooch mushrooms, legs removed, cleaned and stripped

6. Thinly sliced chicken thighs

7. Shiitake mushrooms soaked in hot water until soft, then thinly sliced, keeping the water

Cooking

1. Drain the rice, put it in the rice cooker.

2. Squeeze the water soaked in mushrooms, remove the residue. Continue to add plain water or vegetable juice to the number 2 mark in the rice cooker (of ordinary rice).

3. Add 1 tbsp of soy sauce, stir until the soy sauce is evenly mixed with the water and rice. You can mix the water and soy sauce separately and pour it into the rice cooker according to the water level, but I find that if you don't process the water too complicated, just stir the water and soy sauce well.

4. Gradually add ingredients from long cooked to quickly cooked.

5. With the above ingredients, I found shiitake mushrooms to be tougher than other ingredients, so I added shiitake mushrooms first, then pearl mushrooms, chicken thighs, carrots, ginkgo (ripe), tofu (aburaage). ) and fresh konnyaku 1/2 tsp mushroom seasoning + 1 tbsp sesame oil. CAUTION for each layer, then leave it alone and add another layer, do not mix the ingredients together. The ingredients so arranged will cook slightly in portions.

6. Turn on the rice cooker to normal cooking mode, and so just wait until the rice cooker says we're done. At this point, when the rice is cooked, you can stir/beat the rice evenly with the ingredients so that everything in the pot is mixed together.