Calories: 507kcal　Protein: 21.4g　Fat: 15.6g　Carbohydrates: 67.1g
■Ingredients per serving (g)

• refined white rice …… 50
• brown rice …… 15
• maitake mushrooms……20
• lotus root（boiled in water）……20
• carrot …… 20
• shirataki (arum root jelly noodles)…… 15
• dried hijiki (type of seaweed)
• soy sauce……5
• sake……2
• mirin …… 1

soup stock …… 70
• dried bonito shavings …… 0.7
• kelp …… 0.35
• water …… 70

chicken teriyaki
• chicken thigh with skin …… 30×3pcs
• ginger …… 1
• soy sauce……5
• sugar …… 2
• sesame oil …… 1
• starch……8
• spring onion …… 2
• white sesame ……2

■Directions

1. Wash and let soak the rice and brown rice, then cook.
2. Soak the dried hijiki in water to soften.
3. Boil the shirataki, drain, and cut into 2cm lengths.
4. Flake the maitake mushrooms into easy to eat sizes.
5. Cut the carrots into thin quarter wedges and cut the lotus to a similar size and shape.
6. Put the carrots, lotus, soup stock and seasoning in a pan and cook until carrots are done.
7. Add the hijiki, shirataki, and maitake mushrooms, and cook until done.
8. Separate the ingredients and the liquid.
9. Add the liquid to the rice, followed by the carrots and the lotus, then cook.
10. After the rice cooks, add the remaining ingredients.
11. Place the teriyaki chicken on top of the rice.
12. Sprinkle with the finely sliced spring onion and sesame.

chicken teriyaki