Steps

1. Finely chop 1/2 onion.
   🕒 02:52
2. Finely mince 1 clove of garlic.
   🕒 03:48
3. Combine the chopped 1/2 onion and minced 1 clove of garlic with 2 tbsp of olive oil in a bowl. Mix, cover with plastic wrap, and lightly heat in the microwave.
   🕒 04:12
4. Finely chop 1/2 carrot, including the peel.
   🕒 05:15
5. Roughly chop 1 green pepper, including the core and seeds.
   🕒 06:00
6. Add washed 2 cups of rice to the inner pot of your rice cooker. Add 1 tsp of salt and 3 tbsp of cooking sake, then add water to just below the 2-cup line. (This is the trick!) Adding water before the ingredients helps to control the moisture level.
   🕒 06:47
7. Add the microwaved onion and garlic, and mix everything well. (This is the trick!) Microwaving the onion softens it, bringing out its sweetness and enhancing the umami.
   🕒 07:47
8. Evenly spread the chopped green pepper and carrot on top of the rice without mixing. (This is the trick!) Mixing them into the rice can result in undercooked grains or uneven cooking, so spreading them on top is key.
   🕒 08:22
9. Tear 2-3 mushrooms by hand and spread them evenly on top of the rice. (This is the trick!) Tearing them by hand enhances their aroma and helps their umami to meld into the rice more easily.
   🕒 09:57
10. Evenly spread 200g of frozen seafood mix on top of the rice. (This is the trick!) This reduces waste and contributes to reducing food loss.
    🕒 10:30
11. Cook using the rice cooker's normal setting. (This is the trick!) The flavors from the toppings will infuse into the rice, resulting in a delicious cooked dish.
    🕒 11:11
12. Once cooked, add 20g of butter and mix thoroughly. (This is the trick!) Adding butter makes the pilaf more moist and fragrant.
    🕒 13:50
13. Plate the pilaf, and garnish with chopped parsley and coarse ground pepper to your liking. Enjoy!
    🕒 14:52