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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. - Wash the rice and let drain in a colander for 30 minutes before transferring to a pot. | 2. - Soak the mushrooms in 1-1/2 C lukewarm water for 20 minutes to soften. Remove the stems and thinly slice the caps. Reserve 1 C of the soaking water. | 3. - Add the reserved water, dashi (2C + 1T) and sake to the rice and let stand for another 30 minutes. | 4. Cut the chicken into bite-size pieces. Douse the thin deep-fried tofu sheet with boiling water to remove excess oil. Cut in half, then thinly slice. Cut the carrot into thin, 3 cm (1 in.) long sticks. | 5. Before cooking the rice, add the chicken and other ingredients, except for peas. Cook the rice as usual in the rice cooker. | 6. Gently mix in the peas after the rice is finished cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	3	cups		-	-	-	-
shiitake mushroom	4			-	-	-	-
konbu dashi	2	cups		-	-	-	-
konbu dashi	1	tablespoon		-	-	-	-
sake	3	tablespoons		-	-	-	-
chicken breast	100			78017.9804	0.0	9457.4122	4195.7344
tofu	1		fried	40.8233	0.7881	4.896	2.4721
carrot	100			5248.0	1226.24	119.04	30.72
kikkoman soy sauce	2	tablespoons		-	-	-	-
salt	1/3	teaspoon		-	-	-	-
green pea	40			4698.0	838.1	314.36	23.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.