80分
Peel the carrot skin and cut into 3mm wide strips.
Remove the stems from the shiitake mushrooms, cut them in half, and slice them into thin slices about 3 mm wide.
Cut the chicken thighs into 1-2cm cubes.
Cut the kirimochi into 8 equal pieces.
Put the washed rice into the rice cooker.
Add (A) and mix.
Flatten the rice and add chicken thighs and kirimochi.
Add carrots and shiitake mushrooms.
Put the rice cooker into the rice cooker.
Cook rice in normal white rice cooking mode.
Steam for 10 minutes when cooked.
Add sesame oil and mix to complete.
・The amount is for 2 go.
・Wash the rice.
・Pour water up to the rice cooking line of the rice cooker.
・During step 3, the kirimochi melts into clumps after cooking, so mix it so that it spreads evenly.
・If you like, you can make it into a rice ball.
・You can hold it in a rice ball and store it in the freezer. In that case, when you eat it, heat it in the microwave and eat it.
・If you can't eat it all, you can put it in a Tupperware and refrigerate it for 3 days.
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