Steps

1. Rinse 2 cups of rice and place it in the rice cooker pot.
   🕒 02:14
2. Wipe 2g of Kombu (Dried Kelp) with a damp paper towel and place it on top of the rinsed rice.
   🕒 02:21
3. Add water to the 2-cup mark (or slightly less for a firmer texture) and cook using the regular rice setting. Tip: Cooking it slightly firmer is recommended.
   🕒 02:45
4. Rinse 5 Dried Shiitake Mushrooms and place them in a bowl. Add enough water to cover.
   🕒 02:56
5. Cover with plastic wrap, creating a small vent for steam, and microwave at 600W for 4 minutes to rehydrate. Tip: For even better rehydration, soak them in water overnight.
   🕒 03:21
6. Peel 50g of Carrot, slice thinly, and then cut into julienne strips.
   🕒 03:37
7. Peel 60g of Lotus Root, trim the ends, slice thinly, and cut into halves.
   🕒 04:00
8. Soak the cut Lotus Root in water for 5 minutes to remove astringency.
   🕒 04:23
9. Remove the strings from 6 Snow Peas, place them in a microwave-safe bowl, cover with plastic wrap, and microwave at 600W for 30 seconds.
   🕒 04:40
10. Diagonally slice the microwaved Snow Peas into 2-3 pieces each.
    🕒 05:07
11. Strain the soaking liquid from the rehydrated Dried Shiitake Mushrooms through a sieve lined with paper towel. Add water until you have 200ml.
    🕒 05:36
12. Trim the tough stems from the rehydrated Dried Shiitake Mushrooms and slice them thinly.
    🕒 06:10
13. In a frying pan, combine the soaked Lotus Root, julienned Carrot, thinly sliced Dried Shiitake Mushrooms, 200ml of the mushroom soaking liquid, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 2 tsp Sugar, and 1 tbsp Cooking Sake (Rice Wine).
    🕒 06:27
14. Bring to a simmer over medium heat, then reduce to low heat. Cover with a drop lid (otoshibuta) and simmer for 10 minutes.
    🕒 06:46
15. Remove the drop lid and increase the heat to medium. Cook until most of the liquid has evaporated. Tip: Let the simmered ingredients cool down.
    🕒 07:19
16. Crack 2 Eggs into a bowl and lightly whisk.
    🕒 07:55
17. Add 2/3 tsp Sugar and 1/4 tsp Salt and mix well to create the egg mixture.
    🕒 08:03
18. Lightly oil a frying pan evenly with Vegetable Oil and heat over high heat for 15 seconds.
    🕒 08:15
19. Pour half of the egg mixture into the pan and spread it evenly. Once the egg is set, place the pan on the heat for 10 seconds, then turn off the heat and let it sit for 1 minute. Tip: The residual heat will cook the egg.
    🕒 08:37
20. Lift the cooked egg with a rubber spatula, flip it over, and cook for 10 seconds over medium heat. Repeat the process for the second egg.
    🕒 09:04
21. Cover the cooked eggs tightly with plastic wrap to prevent drying and let them cool for 2-3 minutes. Tip: Letting them cool makes them easier to slice neatly.
    🕒 09:36
22. Fold each egg in half, stack them, roll them from the front, and then slice thinly to separate into strands.
    🕒 09:51
23. In a bowl, combine 4 tbsp Vinegar, 2.5 tbsp Sugar, and 1 tsp Salt. Mix well until the sugar and salt dissolve to make the sushi vinegar.
    🕒 10:12
24. Remove the Kombu (Dried Kelp) from the cooked rice and transfer the rice to a bowl.
    🕒 10:28
25. Add the prepared sushi vinegar to the rice and mix quickly. Tip: Mixing while fanning with a hand fan is effective.
    🕒 10:39
26. Add the cooled simmered ingredients (drained of excess liquid) and 1/2 tbsp White Sesame Seeds to the vinegared rice and mix evenly.
    🕒 11:05
27. Plate the vinegared rice.
    🕒 11:28
28. Top the vinegared rice with the shredded egg, Cooked Shrimp (to taste), Snow Peas, and Flying Fish Roe (Tobiko) (to taste). Enjoy!
    🕒 11:37