Steps

1. Finely chop 300g of cabbage into approximately 5mm pieces. Chop the core as well.
   🕒 00:35
2. Rinse 2 servings (approx. 300g) of rice and place it in the rice cooker pot.
   🕒 00:56
3. Add water to the rice cooker pot up to the 2-serving line.
   🕒 01:00
4. Reduce the water by 4 tbsp. (Key Tip!) Cabbage releases moisture, so reducing the water prevents sogginess and results in perfectly cooked rice.
   🕒 01:06
5. Place the chopped cabbage on top of the rice.
   🕒 01:14
6. Close the lid and cook using the regular white rice setting.
   🕒 01:19
7. Once cooked, let it steam for 10 minutes without opening the lid.
   🕒 01:31
8. After steaming, mix everything thoroughly.
   🕒 01:42
9. In a pot, add 200ml of water and crumble 1/2 block of tofu into bite-sized pieces. Bring to a boil over medium-high heat.
   🕒 02:30
10. Once boiling, add 1/4 cluster of enoki mushrooms (cut into 1cm pieces) and 150g of cabbage rice.
    🕒 02:52
11. Add 1.5 tbsp of Shiro Dashi (White Soy Sauce Base) and 1 tsp of soy sauce. Mix briefly.
    🕒 03:07
12. Cover the pot and simmer over low-medium heat for about 3 minutes.
    🕒 03:15
13. Once the tofu and enoki mushrooms are cooked and the rice has expanded, increase heat to high to bring to a boil, then pour in 1 beaten egg.
    🕒 03:32
14. Immediately turn off the heat and gently mix everything.
    🕒 03:37
15. After mixing, cover and let it sit for 1 minute.
    🕒 03:40
16. Once the egg is cooked, sprinkle the chopped scallions (to taste) in the center.
    🕒 03:46