Vegan Kintschin

Instructions

1. Step 1

   Rinse the short-grain rice in the colander until the water runs mostly clear. On the cutting board, use the chef's knife to finely chop the carrot and stemmed shiitake mushroom, and crumble the pressed tofu.

   Cookware: Chef Knife — chop, colander — rinse, cutting board — prep

2. Step 2

   Put the rinsed rice, water, tofu, carrot, shiitake mushroom, and soy sauce into the rice cooker, then stir with the wooden spoon to distribute the soy sauce evenly.

   Ingredients used: 120.0 gr Carrot, 100.0 gr Shiitake Mushroom, 30.0 ml Soy Sauce, 300.0 gr Tofu, 380.0 ml Water

   Cookware: rice cooker — mix, cook, wooden spoon — stir

3. Step 3

   Cook in the rice cooker until it switches to warm, about 35 minutes; the rice should be tender and the water absorbed.

   Timer: 35 min (scalable)

   Cookware: rice cooker — cook

4. Step 4

   Stir in the sesame oil with the wooden spoon, taste the soy-seasoned rice, and stir in the salt for final seasoning; fluff until evenly mixed.

   Ingredients used: 1.0 gr Salt, 15.0 ml Sesame Oil

   Cookware: rice cooker — finish, wooden spoon — stir, fluff