322 kcal per serving
[The amount shown in the picture is for 1.8L（ 10cup） type.]
1.Rice ………… 2cups
2. Chicken thigh ………… 40g
3. Sake（rice wine） ………… A dash
4. Soy sauce ………… A dash
5. Abura-age（deep fried tofu skin） ………… 10g
6. Carrot ………… 25g
7. Gobo（burdock root） ………… 20g
8. Konnyaku（konjac） ………… 20g
9. Dried shiitake mushroom ………… 1
10. Snow peas ………… 5
11. Dashi kombu ………… 1（ 2cm square）
Condiments（ 12.～14.）
12. Soy sauce ………… 1-1/3 tablespoons
13. Sake（rice wine） ………… 1-1/3 tablespoons
14. Salt ………… 1/3 teaspoon
1.Rice ………… 3cups
2. Chicken thigh ………… 60g
3. Sake（rice wine） ………… A dash
4. Soy sauce ………… A dash
5. Abura-age（deep fried tofu skin） ………… 15g
6. Carrot ………… 40g
7. Gobo（burdock root） ………… 30g
8. Konnyaku（konjac） ………… 30g
9. Dried shiitake mushroom ………… 2
10. Snow peas ………… 8
11. Dashi kombu ………… 1（ 2cm square）
Condiments（ 12.～14.）
12. Soy sauce ………… 2 tablespoons
13. Sake（rice wine） ………… 2 tablespoons
14. Salt ………… 1/2 teaspoon
1.Cut the chicken thigh into 1cm cubes and then
season with a dash of sake and soy sauce.
2.Pour boiling water over the abura-age to rinse off
excess oil and shred it.
3.Cut the carrot into 3cm long thick strips.
4.Shred the gobo into thin strips and soak in the vinegar water.
5.Place the konnyaku in cold water and boil it for 4 to 5 minutes.
Rinse with water and cut into 3cm long thick strips.
6.Soak the dried shiitake mushrooms in water to rehydrate.
Cut off the stems and slice them into thin strips.
7.String the snow peas and boil them with salt.
Transfer the snow peas to iced water and then
cut them into thin strips.
8.Wash the rice in the inner pot.
Add the condiments and add water to level 3 of
“白米” in the inner pot.
（level 2 for the 1.0L（ 5.5 cup）type cooker）
Mix well and add 1 to 6 and dashi kombu.
Select the “菜饭” menu, and press the [煮饭] key.
9.When cooking is complete, remove the kombu and
add the snow peas. Mix all ingredients evenly
in the inner pot and place the dish in a serving bowl.
Add 1 teaspoon of vinegar to a cup of water to make vinegar water. The ingredients listed in the recipe are common ingredients. Any other ingredients can be used as desired.
