Seasoned Rice with Shio-koji Soboro

1. 1

   Boil the aburaage to remove the oil, then cut into 5 mm cubes.

2. 2

   Cut the shimeji mushrooms in half.

3. 3

   Wash the rice and fill the rice cooker with water until it reaches the 2 cup line.

4. 4

   Combine the shio-koji soboro, all ingredients and Step 1, then cook.

5. 5

   Top with green onion to garnish.

6. 6

   2 rice cooker cups of water is about 400 ml.

7. 7

   Also, since the amount of salt varies depending on the type of shio koji you use, adjust accordingly.

* Per serving · 4 servings · Values may vary.

No additional tips available.