Steps

1. Dice 65g frozen okra.
   🕒 04:25
2. Cut off the root ends of 200g enoki mushrooms and chop roughly.
   🕒 04:28
3. Place 150g (1 rice cup) rice into the inner pot of a rice cooker and rinse about twice.
   🕒 04:50
4. Add 800cc water to the inner pot.
   🕒 05:21
5. Add 100g frozen broccoli, chopped 65g frozen okra, chopped 200g enoki mushrooms, and 350g chicken breast (with skin) to the inner pot.
   🕒 05:47
6. Add 6 dashes black pepper, 8 dashes garlic powder, 2 tsp chicken stock, 1/2 tsp salt, and 1 tbsp curry powder to the inner pot.
   🕒 06:42
7. Set the inner pot in the rice cooker and cook on normal mode. 【Chef's Tip!】 Using frozen vegetables without thawing them saves preparation time. Since this recipe contains a lot of liquid, the flavor is minimally affected.
   🕒 07:44
8. Thinly slice 1/2 onion (140g).
   🕒 12:39
9. Soak the thinly sliced onion in water for about 10 minutes to remove pungency.
   🕒 12:44
10. Drain the soaked onion and squeeze out excess water thoroughly.
    🕒 13:00
11. In a bowl, add the squeezed onion and 190g canned mackerel in water (with its liquid), then roughly flake the mackerel meat.
    🕒 13:20
12. Add 1 tbsp soy sauce, 2 tsp vinegar, 7 dashes MSG(Ajinomoto), and 2 tsp mackerel can liquid, then mix well.
    🕒 14:09
13. Serve and sprinkle with green onions to taste.
    🕒 15:03
14. Once cooked, flake the chicken breast with a rice paddle and mix everything together. 【Chef's Tip!】 Slowly cooking chicken breast in a rice cooker makes even dry meat moist and tender.
    🕒 19:01
15. Ladle the cooked "Numa" into a bowl.
    🕒 20:29