炊き込みご飯｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Rinse the rice, put it in a pot, and add water to a little below the 2 go line.
Cut the aburaage into small pieces.
Cut the ginger into thin strips.
Also cut the carrot into strips.
Halve the burdock lengthwise, then slice thinly diagonally.
Cut the chicken thighs into thin strips.
Heat the katsuobushi in a microwave oven at 600w for 50 seconds, then knead it with your hands to form a powder.

Add salad oil to a frying pan and fry the chicken thighs.
When the chicken thighs are slightly browned, add carrots, burdock root, ginger, and fried tofu, and stir-fry the maitake mushrooms while loosening them.
When it becomes soft overall, lower the heat once, add (A), and fry until the moisture evaporates.

1で米を浸水させたお釜の中に2と(B)、鰹節を粉にしたものを入れ、炊飯したら完成。