■Beef tendon…200g

■Ginger…30g

■ Green part of long green onion... 1 piece

Enoki mushrooms…1/2 (100g)

Shimeji mushrooms…1/2 (80g)

■ Rice…3 go

■ Water ... 3 cups

■ Sake…1 tbsp

■ Mirin…1 tbsp

■ Bonito Soup Stock with Flying Fish…3 bag

■ Chopped green onion ... a small amount to your liking

①Put plenty of water (not listed in ingredients), beef tendon, ginger and green onion cut into appropriate sizes in a pot, and boil until the beef tendon is cooked through, removing any scum. Remove the beef tendon, ginger, and green onions, wash them, and simmer the beef tendon, ginger, and green onions for 40 to 50 minutes in fresh hot water (not listed) over low heat. Drain the hot water and once it has cooled down, cut it into bite-sized pieces.

② Cut the enoki mushrooms into 3 equal parts and loosen the part near the stone. Divide the shimeji mushrooms into small pieces. 

③Pour the polished rice, water, beef tendon from ①, mushrooms from ②, sake, mirin, and Bonito Soup Stock with Flying Fish into a rice cooker and cook. When the rice is cooked, remove the dashi pack and mix. Arrange in a bowl and garnish with chopped green onions as desired.