Mushroom cooked rice |

Cut the aburaage in half and cut into strips of less than 1 cm.
Cut off the stalks of the shimeji mushrooms and loosen them with your hands.
Slice the maitake mushrooms by hand without using a knife.
Cut off the stems of the shiitake mushrooms, divide them into thirds, and cut them into appropriate sizes.
Cut the stem of the shiitake mushroom into appropriate sizes.
Cut the carrot into ginkgo nuts with the skin on.
Chop the leeks into small pieces.
Cut the chicken thigh into small pieces.

Heat a frying pan and pour oil.
Add chicken thighs and fried tofu and fry.
Once cooked, add shiitake mushrooms, maitake mushrooms and shimeji mushrooms.
Cook over medium heat and add carrots.
When the mushrooms are cooked, add (A).
Reduce heat to low, cover and heat.
Open the lid and evaporate the water over medium heat.
Add sesame oil, cover and turn off the heat.
Take a rough fever.

Put the rice into the inner pot of the rice cooker.
Add water and 2.
Put the inner pot into the rice cooker and cook.

3に細ネギを入れる。
茶碗に盛って完成。