• Miwa




<Yield> 4 servings

<Prep time> 7 mins

<Cook time> 50 mins ( time for cooking the rice in a rice cooker)


2 cups of sushi rice

1 small carrot / 1 cup of shredded carrot

10 cm of burdock

1 piece of Thin fried tofu

2 pieces of shiitake mushroom


1 tbsp of mirin without MSG

1 ½ tbsp of soy sauce

½ tbsp of rice wine

½ tsp of salt

1 tbsp of kombu dashi powder

1 ½ cup of water

<Optional topping>

chopped spring onion

mitsuba leaf ( Japanese herb)


1; Rinse the rice. Drain the water completely.

( if you have time, soak the rice in water for 1hour beforehand)

2;Shred carrot into match thin sticks. Slice mushrooms thinly. Scrub the dirt of burdock under the tap water. Slice them thinly. Pore the boing hot water over the fried tofu and squeeze the moisture to remove the oxidized remaining oil. Shred fried tofu thinly.

3: In a rice cooker, add rice ( process 1) . Followed by 1 tbsp of mirin, 1 ½ tbsp of soysauce, ½ tbsp of rice wine, ½ tsp of salt, 1 tbsp of kombu dashi powder. Mix them well. Top up the water until you reach the line when you normally cook 2 cups of rice. Pile carrot, burdock, shiitake mushroom and fried tofu.

Start cooking with the regular mode.

4; Open the lid and mix the rice from the bottom to top motion.

Serve it on your bowl and garnish some chopped spring onion or mitsuba leaf if you want to.

<Miwa’s tips> ※Watch more on YouTube!

・If you can’t have a access to burdock, you can just skip it.

・When you add the vegetable into the rice cooker, the hardest one should be placed at the bottom to let all the veggies cook equally.

・leek, lotus root, other kinds of mushrooms, sweet potato, and konnyaku would work perfectly in this recipe.

2020/01/30 MIWA