Steps

1. Tear Maitake Mushrooms (150g) into bite-sized pieces. Peel and thinly slice the Carrot (50g). Peel and finely slice the Ginger (10g) into about 3mm thick strips.
   🕒 00:45
2. Drain the oil from the Canned Tuna and add it to a frying pan. Heat over medium heat, add the sliced Carrot, Ginger, and torn Maitake Mushrooms. Stir-fry until the tuna oil and juices are evenly distributed.
   🕒 01:05
3. Once the oil is evenly distributed and the pan is heated, add Sesame Oil (1 tbsp) and stir-fry until evenly coated. Remove when the maitake mushrooms are lightly cooked. **This is the key!** Stir-frying condenses the umami of the mushrooms.
   🕒 01:32
4. In a bowl, combine Water (200ml), Soy Sauce (2 tbsp), Mirin (Sweet Rice Wine) (2 tbsp), and Dashi Powder (2/3 tsp). Mix everything together briefly.
   🕒 01:50
5. Rinse the Glutinous Rice and soak it in water for about 10 minutes, then drain.
   🕒 02:06
6. Add the rinsed Glutinous Rice to the rice cooker pot. Pour the seasoning mixture made in step 4 through a sieve.
   🕒 02:14
7. Add enough Water to reach the line between the 1.5-cup and 2-cup marks on the rice cooker, or the 2-cup line for okowa. Adjust the water level.
   🕒 02:24
8. Flatten the glutinous rice and place the cooked ingredients from step 3 on top.
   🕒 02:38
9. Add the remaining Tuna from the can on top. **This is the key!** By not discarding the tuna oil, the umami will deeply penetrate the rice and mushrooms.
   🕒 02:46
10. Set the rice cooker pot in the rice cooker and select the regular white rice cooking mode.
    🕒 02:53
11. Once cooked, let it steam for 10 minutes with the lid closed before opening.
    🕒 03:19
12. Mix the cooked glutinous rice and ingredients. **This is the key!** If left in the rice cooker, it can become mushy, so transfer it to a plate to eat or it can be enjoyed cold.
    🕒 03:31
13. Serve in a bowl, sprinkle with Toasted Sesame Seeds, and garnish with chopped Scallions for a colorful presentation.
    🕒 04:14