Use a sieve to remove the water from the rice, put the rice, water and kelp into a casserole and wait for 20 minutes.

Wrap the tofu in a dry cloth to remove the moisture.

Add seasoning A into 1) and turn on low heat. (The casserole is easy to burn, so use low to medium heat and slowly bring it to a boil)

Pour sesame oil into the pan and stir-fry the carrots, then carefully add the tofu (don’t let it break) Continue to stir-fry, then add fresh mushrooms and Seasoning B.

When the casserole boils, quickly remove the kombu. Use a spoon to stir it up from the bottom of the casserole (because the bottom is where it burns easily). Then pour all the vegetables prepared in 4) into the casserole, and cook over low heat for 12 to 13 minutes. (These actions must be done quickly)

Cut the taken out parts finely.

Let the rice evaporate for about fifteen minutes after turning off the heat (do not open the lid during this period)

8) Open the lid and put in the chopped kombu, then put all the rice into a bowl. become.