Sweet Potato and Shimeji Mushroom Mixed Rice

1. 1

   [Preparation] Wash the rice and drain in a sieve.

2. 2

   Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes.

3. 3

   Soak in plenty of water for several minutes, and then drain.

4. 4

   Cut the stems off the shimeji mushrooms, and shred into bite size pieces.

5. 5

   Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the seasonings.

6. 6

   Cook over medium to medium-low heat until the liquid has evaporated.

7. 7

   Put the rice in the rice cooker, add , as well as water to the 2 cup mark.

8. 8

   Use a rice spatula to thoroughly mix from the bottom.

9. 9

   [Cook] Top with the Step 4 ingredients, and cook the rice as usual.

* Per serving · 4 servings · Values may vary.

No additional tips available.