- 2 cups Japanese short-grain rice Pre-soaked
- 1 piece Dried Shiitake mushroom Only if you have one
- 30 g Green peas Boiled
- 1/3 Carrot
- 1/2 Onion
- 1/2 Deep-fried tofu pouch (Aburaage)
- 4 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Kombu dashi (Kelp stock powder) or vegetable stock powder
- 1 tsp Salt
- some Shichimi (Seven-spice chilli) Optional
Rehydrate the Shiitake MushroomsSoak the dried shiitake mushrooms in water overnight to rehydrate them.Tip: I don’t recommend using hot water for a “quick soak,” as it won’t fully draw out the beautiful flavour and aroma of the mushrooms. Rinse and Soak the RiceGently rinse the rice, changing the water about three times until it runs clear. Drain well, then soak in the fridge for at least one hour.Why? Draining first prevents the outside from getting mushy, while soaking ensures the centre is fully hydrated for a fluffy finish.Tip: Using Brown RiceIf using brown rice, soak it in the fridge overnight.Why? The outer bran layer is much tougher than white rice. A longer soak is essential for the water to reach the centre, ensuring the rice is tender rather than hard or chewy. Prepare the IngredientsDice the carrot, onion, and deep-fried tofu into 1cm cubes. Squeeze the excess liquid from the shiitake mushrooms, remove the tough stems, and dice them into 1cm cubes as well.Important: Keep that shiitake soaking liquid—it makes a delicious dashi! Also, we’ll add the green peas after the rice is cooked, as they lose their vibrant green colour if they stay in the heat for too long. Season and CookPlace the soaked rice into the rice cooker. Add the reserved shiitake liquid and the seasonings, then add fresh water up to the “2-cup” line. Give it a quick stir and have a taste.Once you’re happy with the taste, add all the ingredients (except the peas!) and start the rice cooker. Now, enjoy the wonderful aroma filling your kitchen while you wait!Tip: If it tastes a bit light, adjust it to your liking. The flavour often feels milder after cooking, so seasoning it slightly on the stronger side is the secret to a delicious result! The Finishing TouchOnce the rice is cooked, add the green peas and gently fold them in from the bottom of the pot. The rice is fluffy, with those fragrant, crispy bits (okoge) at the bottom. It’s best enjoyed while it’s steaming hot and fresh! ☺️Tip: Add the green peas after the rice is cooked, as they lose their vibrant green colour if they stay in the heat for too long.
