Steps

1. Place 2 go of rice into the rice cooker.
   🕒 22:17
2. Wash the rice.
   🕒 22:42
3. Pour 250cc of Seven-Eleven oden broth into the rice cooker pot.
   🕒 23:17
4. Add oden broth until slightly below the inner line of the rice cooker. 【Tip!】 Since ingredients will release moisture, cook mixed rice with less water.
   🕒 23:46
5. Remove the skewers from the Seven-Eleven oden ingredients (beef tendon, tsukune, daikon radish, egg, ganmo, konjac, chikuwa) and place them into the rice cooker pot.
   🕒 24:03
6. If there isn't enough oden broth, add shiro dashi to taste to adjust.
   🕒 24:46
7. Cook in the rice cooker using the normal cooking mode.
   🕒 25:03
8. Remove the konjac from the cooked rice and finely chop it with kitchen shears or a knife.
   🕒 25:40
9. Mix the entire mixed rice while breaking it up with a rice paddle. Roughly break up the daikon radish and ganmo, and mash the yolk of the egg while mixing.
   🕒 25:55
10. Serve on a plate and sprinkle with green onions to taste, if desired.
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11. Taste and add soy sauce to taste as desired.
    🕒 27:09
12. Serve with karashi to taste or yuzu kosho to taste, as desired.
    🕒 27:35
13. For leftover mixed rice, form into onigiri (rice balls), wrap individually, and freeze.
    🕒 29:08
14. To thaw frozen rice, heat in a 600W microwave for 3 and a half minutes.
    🕒 29:16