≪Rice≫

■ Rice…2 go

■ Water ... 2 cups

■Carrot…1/2 piece

■Onion…1/2 piece

■Lotus root…40g

■Chicken thigh...150g

■ Bonito Soup Stock with Flying Fish…2 bag

■Edamame

(Taken out from the pod)…80g

■Pepper…a little

■ Butter…10g

≪Mushroom bean jam≫

■Shimeji...1/2 bunch

■Enoki mushrooms…1/4 bunch

■Water…400mL

■ Bonito Soup Stock with Flying Fish…1 bag

A soy sauce…1 and 1/2 tablespoons

A sugar... 1/2 tbsp

A mirin…1 tbsp

■Potato starch dissolved in water

(Potato starch... 1 tablespoon, water... 1 tablespoon)

■ Egg ... 8

■ Milk ... 4 tablespoons

■ Salad oil…appropriate amount

 

≪Garnish≫

■Grated daikon radish...appropriate amount

■ Aojiso (shredded) ... 4 pieces

[How to make]

① Cut the chicken thighs into small bite-sized pieces. Finely chop the carrots and onions. Cut the lotus root into pieces.

② Put the polished rice, water, and ① 2 bags of Bonito Soup Stock with Flying Fish in a rice cooker and cook. When the rice is cooked, remove the dashi pack and add the edamame, butter, and pepper and mix. Pour this into a bowl.

③ Remove the stalks from the shimeji mushrooms and divide them into small bunches. Remove the stems from the enoki mushrooms, divide them into halves, and tear them apart so that they are easy to eat.

④Put water and a bag of Bonito Soup Stock with Flying Fish in a pot, bring it to a boil, then add ③ and A and simmer for about 1 minutes, then remove the dashi pack. Thicken with potato starch dissolved in water.

⑤ Break the eggs, add the milk and stir well. Heat the salad oil in a frying pan and add the egg mixture. When it's half-cooked, stir it slowly with chopsticks, and when it reaches your desired consistency, put it on top of the rice in step ②. Add ④ and garnish with grated radish and green perilla.