Rice with Bamboo Shoots

Directions

1. 1
   Wash the rice and place it in a strainer (30 minutes before cooking).
2. 2
   Cut the aburaage into 3 pieces horizontally and then into thin strips.
3. 3
   Cut the carrot into 3 sections horizontally, and then julienne.
4. 4
   Slice the boiled bamboo shoot into thin pieces and boil once more in a small pot.
5. 5
   Drain the water in a colander (cleanly remove the white scum that appears).
6. 6
   Break apart the shimeji mushrooms with your hands.
7. 7
   Place the rice in the rice cooker, add the seasoning ingredients, then fill up the water until it reaches the amount you usually use.
8. 8
   Place the ingredients on top of the rice and switch on the rice cooker.