Serves 4 Rice 2 cups Kombu stock 2 1/5 cups Seasonings Light-colored soy sauce 1 tablespoon Sake 2 tablespoons Salt 1/4 teaspoon Mirin 1 teaspoon Crab (boiled) 1 Lily bulb 1 Chives 1/4 bunch Needle-thin nori -

‚PRinse the rice, drain and combine with the kombu stock in a rice cooker.Set it aside for 30 minutes. ‚QRemove the meat from the crab. ‚RSeparate the lily bulb into cloves (If a clove seems too large, cut it into smaller equally-sized pieces). Scrape off any dark areas and rinse well. ‚SCut the chives into thin rings.

‚PAdd the seasonings to the rice, stir once and set the rice cooker to cook the rice the same way as cooking regular rice. ‚QAfter the rice boils and absorbs some stock, open the lid and quickly add the crab meat and lily bulb. Cover again and continue cooking until the rice cooker turns off. ‚RAfter the rice cooker turns off, allow plenty of time for the contents to settle by their own heat. Lightly mix all the ingredients together. ‚SServe the rice in individual bowls, and top with the chives and needle-thin nori.

It is best to use the leg meat for this dish.To make "needle-thin nori," toast a sheet of nori briefly and cut into 3cm-long, very thin strips using a pair of kitchen scissors.