3人份 Ingredients 用料 200g pieces Chicken Breast Meat 6 pieces Shitake Mushrooms 香菇 50g Shimeji Mushroom 真姬菇 1 Carrot 红萝卜 4 pieces Dried Tofu 豆卜 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Mirin 味醂 1.5 cups Japanese Rice 日本米 Some Water 清水 Method 做法 1. Wash and cut chicken breast meat. Set aside. 2. Soak Shitake Mushrooms in hot water for 5 minutes. Remove the core and slice the mushrooms. Add into chicken breast meat pot. 3. Wash shimeji mushrooms and add into pot. 4. De-skin carrot, slice into 1 inch long. Add into pot. 5. Cut dried tofu into small cubes. Add into pot. 6. Add light soya sauce and mirin into pot. Mix well. Cover pot and leave the ingredients in the fridge overnight to marinate. 7. The next day, wash the rice, add water. Put marinated ingredients over rice. Set the ricecooker to the rice-cooking mode. Start. 8. When the rice is cooked, mix well. Serve.