Steps

1. Rinse the Calrose rice. It will become cloudy, but rinse it 2-3 times.
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2. Soak the rinsed 1 gou (300g) Calrose rice in the refrigerator for 30 minutes to 1 hour.
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3. Add water slightly above the rice cooker's line and cook the rice.
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4. Heat 1½ tbsp oil in a frying pan, add the whites of 1 beaten egg, and stir-fry until fragrant.
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5. Once fragrant, add 200g cooked Calrose rice and stir-fry to evaporate moisture.
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6. Add 8 shakes MSG(Ajinomoto) (MSG), ⅓ tsp salt, 20g chopped long green onion, and 4 shakes black pepper, then stir-fry to combine.
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7. Drizzle 1 dash soy sauce around the edge of the pan, add 1 tbsp sake a little at a time, and mix. The fried rice is now complete.
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8. Chop 60g onion to about the same size as the rice grains.
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9. Prepare 600ml hot water.
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10. Put 1 tbsp olive oil in a frying pan and stir-fry the chopped onion.
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11. After stir-frying the onion, add 100g unwashed Calrose rice and stir-fry.
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12. Add 1 tsp chicken stock powder and 1 pinch salt, and bring to a boil.
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13. Add enough hot water to just cover the rice and simmer over medium heat until the rice absorbs the soup (approx. 15 minutes). [Pro Tip!] For risotto, add hot water by visual estimation rather than a specific measurement. Always keep it simmering gently.
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14. When the liquid reduces, continue to simmer, adding hot water as needed until the rice is al dente.
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15. A few minutes before turning off the heat, add 2 slices cheddar cheese, melt it thoroughly, and incorporate it with the rice.
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16. Finally, add a small amount of olive oil and adjust the consistency. The risotto is now complete.
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