Scrumptious Seasoned Rice with Stewed Shiitake Mushrooms

The rice tastes great after soaking up the broth!

Scrumptious Seasoned Rice with Stewed Shiitake Mushrooms

The rice tastes great after soaking up the broth!

This rice dish is made with shiitake mushrooms and chicken stock. Using the stock to cook the rice makes it even more delicious.
The rice tastes great after soaking up the broth!

( 4 servings )

80g ( 3-4 mushrooms )
Shiitake Mushrooms and Chicken Stock Shiitake
Broth and water
About 350ml
Rice
360g
Carrots
35g
Abura-age ( deep-fried tofu )
1 slice
Chicken ( left over from the stock )
80g
Salt
2/3 tsp
Soy sauce
1-1/2 tsps
Sake
1-1/2 tsps
Dashi powder
1 tsp
Shredded nori
To taste

1

Rinse the rice, and place it in the pot of a rice cooker. Add the required quantities of stock and water, sufficient for cooking the 360-milliliter measurement of rice. Let stand for at least 30 minutes before cooking.

2

Thinly slice the stewed shiitake mushrooms and chicken. Finely chop the carrot, and cut the abura-age into one-centimeter squares. Finely chop the chicken.

3

Add the other ingredients and the seasoning (except for the shredded nori) to the rice cooker and stir. Cook as you normally would.

4

When the rice has finished cooking, mix everything and serve in bowls. Top with the shredded nori.