Steps

1. First, lightly rinse 2 go of rice and immediately drain the water. Repeat this process twice to finish washing. Tip! Washing too much will remove the flavor and aroma of the rice, so just wash it lightly.
   🕒 03:02
2. Cut off the hard stems of shiitake mushrooms and slice them thinly. Mince the stems finely as well.
   🕒 04:05
3. Julienne the carrot thinly. Tip! Julienne cuts allow it to mix well with the rice.
   🕒 05:07
4. Cut the bamboo shoots into thin strips.
   🕒 05:48
5. Cut the fried tofu pouch into thin strips.
   🕒 06:14
6. If the pork belly slices are too large, chop them finely. Tip! For takikomi gohan (mixed rice), it's a rule to chop ingredients finely so they can be eaten in good balance with the rice.
   🕒 06:27
7. Add the washed 2 go of rice to the rice cooker and fill with water up to the 2-go mark.
   🕒 07:17
8. Break the 3 pieces of Sato's Kirimochi Single Pack Mini along their slits into small pieces.
   🕒 07:27
9. Heat 2 tsp oil in a frying pan, add all of the 140g pork belly slices, 1 fried tofu pouch, 70g shiitake mushrooms, 60g bamboo shoots, and 50g carrot, and stir-fry until lightly browned.
   🕒 08:02
10. Add 1 and 1/2 tbsp soy sauce, 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp oyster sauce, 1 tbsp sake, 4 dashes MSG(Ajinomoto) (MSG), 3g bonito flakes powder, and 1/3 tsp salt to the stir-fried ingredients, and continue stir-frying until the moisture evaporates. Tip! Stir-fry the ingredients to add aroma and concentrate the umami of the seasonings.
    🕒 08:53
11. Add the stir-fried ingredients and broken mochi on top of the rice in the rice cooker, and lightly mix everything.
    🕒 10:17
12. Cook in the rice cooker using the normal mode.
    🕒 11:01
13. Serve the cooked okowa in a bowl, and sprinkle with chopped green onions to taste and shichimi pepper to taste.
    🕒 13:00