Steps

1. Thaw the frozen peeled shrimp by soaking them in a bowl of water with salt 1 tsp dissolved in it.
   🕒 00:02
2. Soak the rice in water for 30 minutes.
   🕒 00:17
3. Finely chop the onion.
   🕒 00:20
4. Peel the carrot and dice it into 5mm cubes.
   🕒 00:23
5. Cut off the tough stems of the mushrooms and thinly slice them.
   🕒 00:28
6. Push the stem of the green bell pepper inward, cut it in half, remove the seeds and stem, and slice thinly into 5mm strips.
   🕒 00:36
7. Melt salted butter 20g in a frying pan. Once partially melted, add onion 1/4 medium and carrot 1/3 medium and sauté.
   🕒 00:49
8. Add the mushrooms and the thawed shrimp (drained of water) and sauté.
   🕒 00:58
9. Once the butter is evenly distributed, sprinkle with salt and pepper (to taste). Sauté until the shrimp are 40-50% cooked and the onion becomes translucent. Turn off the heat and let cool slightly.
   🕒 01:06
10. Drain the soaked rice.
    🕒 01:19
11. Add the rice to the rice cooker pot. Add granulated consommé 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and Cooking Sake (Rice Wine) 1 tbsp and mix well.
    🕒 01:22
12. Lightly season with salt and pepper (to taste).
    🕒 01:31
13. Add water to slightly below the 2-cup rice line.
    🕒 01:31
14. Add the cooled sautéed ingredients and corn 50g to the rice cooker and cook as usual.
    🕒 01:34
15. After cooking, add the green bell pepper 1 medium and mix everything thoroughly.
    🕒 01:45
16. Cover again and let steam for 5 minutes.
    🕒 01:52