Steps

1. Line the bottom of the steamer basket with parchment paper.
   🕒 08:53
2. Spread 200g of frozen rice over the parchment paper.
   🕒 09:20
3. Place 1 raw egg next to the frozen rice.
   🕒 09:40
4. Peel the potato, remove the eyes, and cut into bite-sized pieces.
   🕒 10:15
5. Cut the sweet potato into approximately half-sized pieces.
   🕒 12:17
6. Remove the tough ends from the shimeji mushrooms and separate them by hand.
   🕒 12:34
7. Tear the king oyster mushrooms lengthwise or cut into easy-to-eat pieces.
   🕒 12:46
8. Cut the bell pepper into irregular pieces.
   🕒 13:12
9. Peel the tough lower part of the asparagus stems with a peeler.
   🕒 13:34
10. Arrange the cut potatoes, sweet potatoes, shimeji mushrooms, king oyster mushrooms, bell pepper, and asparagus aesthetically in the steamer basket. Position them so that the egg and vegetables do not touch directly.
    🕒 14:10
11. Cut the chicken thigh into bite-sized pieces and arrange them on top of the vegetables in the steamer basket. Tip! Arrange meat on top of the vegetables, not underneath, to allow the savory juices from the meat to soak into the vegetables and to prevent color transfer to the wooden steamer.
    🕒 14:30
12. Fill a pot with plenty of water, bring to a boil over high heat.
    🕒 15:09
13. Place the steamer basket containing the ingredients onto the boiling pot and close the lid.
    🕒 17:19
14. Steam over high to medium heat for 10-15 minutes. Tip! Since frozen rice is included, ensure it's thoroughly steamed. If steam is consistently rising, there's no need to meticulously adjust the heat.
    🕒 17:28
15. Make the sauce. In a bowl, combine 1 tbsp miso, 1 tbsp Pure Select® Mayonnaise, 1 tsp soy sauce, and shichimi togarashi to taste, then mix well.
    🕒 19:17
16. Once steaming is complete, turn off the heat and open the lid of the steamer basket.
    🕒 23:33
17. Sprinkle with Ajishio (seasoned salt) to taste, or serve with the prepared miso-mayo sauce.
    🕒 25:50