■ Rice…2 go

■ Water ... 2 cups

■Chicken thigh...200g

■ Kirimochi ... 1 piece

■ Sake…2 tbsp

■ Light soy sauce…2 tablespoons

■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)

■ Salt… 1/2 teaspoon

■ White sesame seeds…2 tbsp

■ Seri... 1/2 handful

 

① Wash the rice, soak it in water for at least 30 minutes, and strain it.

② Cut the kirimochi into 1cm squares. Cut the chicken into thin strips and sprinkle with light soy sauce. Add rice and 2 cups of water to the rice cooker.

③Add the cut rice cakes, sake, the contents of Bonito Soup Stock with Flying Fish, salt, and white sesame seeds, mix together, add the chicken thighs with the soy sauce-coated juice, and start cooking the rice.

④ Once the rice is cooked, mix the melted mochi with a rice scoop and let it steam for about 10 minutes.

⑤ Add the chopped seri and mix.