作り方

• Step1

  Wash the rice, soak it in plenty of water for about 30 minutes, then drain it in a colander (1 hour in winter).

• Step2

  Cut the king oyster mushrooms into 4-5cm lengths and tear them apart by hand, separate the maitake and shimeji mushrooms into small clusters, thinly slice the carrots, and cut the thin fried tofu into 1cm cubes.

• Step3

  Put [A] and the rice from (1) on a hot plate and spread evenly. Spread the ingredients cut in (2) over the entire surface.

• Step4

  Set the temperature to 180°C and cover. Once it starts to bubble, reduce the temperature to 160°C and cook for 10 minutes, then turn off the power and let it steam for 10 minutes.

• Step5

  Garnish with sudachi citrus and mitsuba to taste and finish.