Steps

1. Cut 100g shimeji mushrooms and 100g enoki mushrooms into easy-to-eat pieces.
   🕒 04:31
2. Season 200g chicken thighs with salt to taste.
   🕒 05:15
3. Add 4 tbsp Ebara Ogon no Aji (Golden Flavor) Medium Spicy to a rice cooker with 2 rice cups of rinsed rice.
   🕒 06:39
4. Add slightly less water than the 2-rice-cup mark in the rice cooker and mix lightly. 【Tip!】 Since mushrooms release moisture, reducing the water prevents the flavor from thinning and makes it easier to get crispy rice at the bottom.
   🕒 07:55
5. Place the seasoned chicken thighs and cut shimeji and enoki mushrooms into the rice cooker.
   🕒 08:51
6. Set the rice cooker and start cooking in regular mode.
   🕒 09:36
7. Serve the cooked rice in a bowl and garnish with green onions to taste. Done!
   🕒 11:02
8. Put 3 tbsp Ebara Ogon no Aji (Golden Flavor) Medium Spicy and 3 tbsp mayonnaise into a freezer bag and mix well.
   🕒 12:27
9. Add 200g chicken breast and massage it with the seasoning. Marinate at room temperature for 20 minutes. 【Tip!】 The oil from the mayonnaise coats the meat, and combined with the enzymes in Ogon no Aji, makes the chicken breast incredibly tender.
   🕒 13:49
10. Heat a frying pan without oil, then spread out and grill the marinated chicken breast once hot.
    🕒 14:22
11. Once the meat is cooked through, pour all the remaining marinade over it and cook until it's coated evenly.
    🕒 16:02
12. Arrange lettuce to taste and cherry tomatoes to taste on a plate, then top with the cooked chicken breast mayo chicken. Drizzle any remaining sauce over it. Done!
    🕒 16:28
13. Prepare beef (separate from the plain grilling beef) in its package, add approximately 20-25% of the meat's weight in Ebara Ogon no Aji (Golden Flavor) Medium Spicy, and massage it in.
    🕒 24:22
14. Prepare another batch of beef, add approximately 20-25% of the meat's weight in Ebara Uma Ninniku (Savory Garlic), and massage it in.
    🕒 25:57
15. Marinate the beef in the refrigerator for 30 minutes to 1 hour, then bring it back to room temperature just before grilling. 【Tip!】 Marinating the meat allows the enzymes in the sauce to tenderize the muscle fibers, making the meat softer and more flavorful.
    🕒 27:15
16. Heat a frying pan over medium heat until it smokes, then turn off the heat once, lightly grease it with oil, spread with a paper towel, and return to medium heat.
    🕒 28:07
17. First, grill the plain beef in the frying pan, browning both sides.
    🕒 28:47
18. Next, grill the marinated beef in the frying pan, flipping it once the meat starts to 'sweat' and cook until done. 【Tip!】 Marinated meat absorbs the sauce and plumps up, making it less likely to become tough when cooked.
    🕒 28:58
19. Serve the plain grilled beef with yakiniku sauce to taste.
    🕒 30:28
20. Drizzle a little of the remaining marinade over the cooked marinated meat, sear it to coat, and finish for even more deliciousness. Done!
    🕒 36:56