五目炊き込みご飯｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Rinse the rice with water and soak it in water for 30 minutes.

Remove the yellowish oil and excess skin of chicken and cut into 1.5-2 cm widths.
Transfer to a bowl, add sugar and knead.
After blending into the whole, add sake and soy sauce and knead further.
Wrap and soak for about 20-25 minutes.

Cut the peeled burdock root and soak it in water to remove the lye.

こんにゃくは4等分にしたものを3枚にスライスし、3～5mm幅で切る。
ボウルに移し、塩を加えて30秒～1分揉み込み、水洗いして水を切っておく。

Place the colander on the bowl and pour hot water over the fried tofu to drain the oil.
Remove the fried tofu from the colander, wipe off the water with kitchen paper, and cut into small pieces with a width of 5 mm to 1 cm.

Take the shiitake mushrooms and slice them into thin slices with a width of 5 mm.
Remove the hard part of the shaft and chop it into small pieces.
Peel the carrots and cut into julienne with a width of 5 mm.
Remove the streaks from the silk pods, add (A) to boiling water, boil lightly for about 30-40 seconds, and cool in ice water for 10 minutes.

Add rice, (B), prepared chicken, fried tofu, konjac, shiitake mushrooms, burdock root, and carrots to the rice cooker and cook in the rice cooker.

絹さやを5mm幅で刻み、炊きあがったご飯の上に乗せる。
全体を混ぜ、茶碗に盛りつけて完成。