Rinse 300 g Mochigome rice until water runs clear, then soak in 400 g water for 30 minutes.
2
Drain the soaked rice and place it in a pot with 300 g dashi stock.
3
Add 150 g chicken thigh, 60 g shiitake mushrooms, 50 g carrot, 10 g ginger, 30 g fried tofu, 30 g Koikuchi soy sauce, 20 g mirin, 20 g sake, and 3 g salt to the pot.
