Preparation

1. Julienne the carrot. Cut the Shiitake mushrooms into thin slices.
2. Immerse Aburaage in boiling water to remove excess oil. Drain, then cut into thin strips.
3. Chop Mitsuba into desired length.
4. Add Dashi Soy Sauce to washed, uncooked rice, in the appropriate amount of water for steaming in a rice cooker. Add the carrot and Shiitake from step 1. Cook in the same way as white rice.
5. Sprinkle the chopped Mitsuba on top and serve.

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