Flavourful seasoned rice with carrots

Delicious seasoned rice made with shiitake stock.

Ingredients (4 persons)

  • 2 go (300g) Rice
  • 100 g Carrot
  • 100 g Minced chicken thigh
  • 1 Tbsp Sake
  • 1/2 Tbsp Soy sauce
  • 1/3 tsp Salt
  • 10g Ginger (cut into long thin strips)
  • About 380 ml Shiitake stock


Wash and soak the rice for 30 minutes to 1 hour, then drain and set aside. Cut the carrots into 2 cm long strips.
Put the washed rice into the rice cooker, add sake and soy sauce and shiitake stock to the 2 go mark. (If not enough, adjust with water).

Add salt and ginger, mix, add minced chicken and carrots and cook as normal.

When cooked, mix everything together quickly and serve.


The rice is soaked beforehand, so it cooks well on the normal course.

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

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Quick and easy rehydration for dried Shiitake

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