Simple dish with true Japanese flavor.
Uncooked rice 2 cups (300 g)
Chicken thigh 150 g
Desired amount of carrot
Thin deep-fried tofu 1 piece
Desired amount of mitsuba
Kayanoya Original Kelp Stock Powder (remove from 1 packet)
Soy sauce 1 tablespoon
Mix Kelp Stock Powder and soy sauce in a small bowl.
Cut chicken thigh into 1 cm cubes, and shred carrot into strips 3 cm long. Pour hot water over deep-fried tofu to reduce oil, and cut into long strips.
In a rice cooker, mix rinsed rice with Kelp Stock Powder and soy sauce. Add 2 cups of water and other ingredients and cook.
Serve rice in bowls and top with mitsuba.