Directions

To Prepare

1. Wash short grain rice and let it soak for 15-20 mins. Drain away soaking water and place rice inside rice cooker.
2. Heat up some water in a saucepan and blanch konjac for 2-3 mins. Remove from saucepan and let it cool and julienne. Set aside.
3. In the same saucepan, blanch aburaage for 30 secs. Remove and let cool. Cut half length wise and cut into thin strips. Set aside.

To Make

1. Pour dashi into rice, add light soy sauce and mirin. Mix well.
2. Layer ingredients in this order: chicken pieces, mushrooms, konjac, mushrooms and aburaage. Do not mix them up.
3. Cover and start cooking process.
4. Once done, let rice steam for 10 mins. Give it a good stir.
5. Serve hot with some chopped spring onions.