| １ |
Wash the rice and soak it in the stock for a while. |
| ２ |
Remove the hard tips from the maitake and enokidake mushrooms. Rinse and separate them into smaller bunches. |
| ３ |
Steep the dried shiitake mushrooms in water, remove the hard tips and cut into thin strips. |
| ４ |
Remove the hard shells from the ginkgo nuts. Boil them in a pan and remove the thin films. |
| ５ |
Pour boiling water over the thin fried tofu and devil's tongue, and cut into thin strips. |
| ６ |
Cut the stone parsley into bite-sized pieces. |
| ７ |
Place 1 in a rice cooker, add the seasonings and stir. Add 2, 3 and 5 and turn the rice cooker on. |
| ８ |
After the rice is done, mix lightly. Add 4 and 6, and mix the entire ingredients together. |
