Steps

1. Thinly slice the base of 1 boiled bamboo shoot and cut into wedge shapes.
   🕒 00:55
2. Cut the tip of the boiled bamboo shoot in half and slice thinly, including the white parts.
   🕒 01:19
3. Lightly rinse the sliced boiled bamboo shoots.
   🕒 01:31
4. Cut 150g of chicken breast into bite-sized pieces, about 2cm cubes.
   🕒 01:48
5. Sprinkle a pinch of salt on the cut chicken for a light seasoning.
   🕒 02:16
6. Add the rinsed 2 cups of rice to the rice cooker.
   🕒 03:00
7. Add 1.5 tbsp of [A] Oyster Sauce and 1.5 tbsp of [A] Soy Sauce to the rice and mix.
   🕒 03:05
8. Add water up to the 2-cup mark.
   🕒 03:21
9. Lightly level the rice and arrange the seasoned chicken and sliced bamboo shoots on top. (This is the key!) Do not mix the rice and ingredients to prevent uneven cooking.
   🕒 03:30
10. Finally, add 5g of dried bonito flakes.
    🕒 03:58
11. Cook in the rice cooker as is.
    🕒 04:14
12. Cut 1 small boiled bamboo shoot for salad (approx. 100g) in half and cut into wedges.
    🕒 04:30
13. Lightly rinse the cut bamboo shoots and pat dry.
    🕒 04:37
14. Trim the roots of 2 mizuna greens and cut into rough pieces about 4-5cm long.
    🕒 04:48
15. Heat 1 tbsp of sesame oil in a frying pan and grill the cut bamboo shoots until fragrant on both sides.
    🕒 05:02
16. Turn off the heat, sprinkle with a pinch of salt. Remove the grilled bamboo shoots.
    🕒 05:30
17. In a bowl, combine 1 tbsp oyster sauce, 2 tsp vinegar, 1/2 tbsp mayonnaise, and 1/2 tbsp sesame oil, and mix well.
    🕒 05:41
18. Arrange the cut mizuna greens on a serving dish, and top with the grilled bamboo shoots.
    🕒 06:32
19. Drizzle with the prepared oyster-mayo sauce.
    🕒 06:45
20. Lightly mix the cooked rice.
    🕒 07:09
21. Serve the rice in a bowl and garnish with mitsuba to taste as desired.
    🕒 07:21