Standard 5 Ingredient Rice

• 1 thigh Chicken thigh
• 3 Dried shiitake mushrooms
• 1/2 Carrot
• 1/3 Burdock root
• 1 Aburaage
• 1 enough to fill until the appropriate marker Dashi stock
• 200 ml Shiitake soaking liquid
• 2 tbsp Sake
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1/2 tsp Salt
• 1 tsp Sake
• 1/2 tsp Soy sauce
• 1 Peas or frozen edamame
• 540 ml Rice, uncooked

1. 30 minutes before cooking, wash the rice and let it sit in a colander.
2. Reconstitute the shiitake mushrooms.
3. Pour hot water over the aburaage.
4. Thinly slice the shiitake, cut the burdock into thin shavings, julienne the carrot.
5. Cut the aburaage in half vertically and then cut into thin slices.
6. Remove the skin from the chicken, cut into small pieces, and marinate in the ingredients.
7. Put the rice into the rice cooker bowl and add the ingredients and the liquid used for reconstituting the shiitake.
8. Fill with dashi stock until the appropriate serving line.
9. Add Step 2, mix it roughly, and cook.
10. Once done, add in the edamame.
11. If using peas, boil and julienne them and then sprinkle over the top of the rice.
12. Sweet Potato Rice.
13. Bamboo Shoot Rice.
14. Edamame Rice with Shio-Koji.
15. Shimeji Mushroom Mixed Rice.

thigh, shiitake mushrooms, carrot, burdock root, aburaage, enough, shiitake soaking liquid, sake, soy sauce, mirin, salt, sake, soy sauce

Taken from cookpad.com/us/recipes/157055-standard-5-ingredient-rice (may not work)