Labyrinth Restaurant

"Don't take a lid if you cry baby" is a term that clearly describes the precautions for cooking that have long been passed down to Japan.

If you open the lid in the middle of cooking, the steam inside will escape and the rice will be ruined, so I guess these words were born to admonish it. In modern times, when electric cookers have become popular, it is also a word that we hardly ever hear anymore.

The fact that these words remain must have been a large number of people who have always wanted to try opening the lid of a cauldron during cooking.

True, it may not be necessary to wonder if the rice is cooking well, or if you are invited to smell delicious and wonder about the contents of the kettle.

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"Chicken, fried chicken, carrots, konyaku, mushrooms... Shiitake mushrooms and dancing mushrooms, can I add both"

Lisa, back from school, was preparing dinner in the kitchen (kitchen) at home, not at the store. The staple meal of the day is not regular white rice, but cooked rice with lots of utensils.

Cook with soy sauce, liquor, and stock when the dried shiitake mushrooms of the utensils are returned, so the rice itself will inhale plenty of flavor and taste like you could eat as many glasses as you want, even if there are no strangers.

The cooking itinerary for cooked rice is surprisingly simple. Simply add the ingredients cut into easy-to-eat sizes to the cooking kettle along with rice and stock, and then heat them.

Of course, if you try to be extreme, you have countless leeway to apply your hands, and if you try to cook in an old-fashioned charcoal kettle, you need to constantly pay attention to fire reduction, but if you're an electric cooker, once you've set the ingredients, the rest is done with one button.

The scent that blows out of the shush and steam vents just turns into something appetizing, and expectations of the cauldron swell over time. This time I greedily put two kinds of mushrooms in, but should I say thanks to it, or because of it, even though I didn't open the lid, the scent fills the kitchen, and if I distract myself, my stomach bug is going to ring.

After a few tens of minutes, the pi, pi, pi and the timer sounds to inform the cooking, and when the lid of the cooker is opened, the vapor that is likely to turn upside down rises mowah. The rice grains, which were white as clouds, were still pale brown in colour, sucking in the stock and reminiscent of the bright young trees.

"Taste, taste,"

It's not a finish you can be sure it's delicious just because you saw it before you ate it, but there can't be any reason to be satisfied just because you saw it.

"Yeah, yummy"

The taste of chicken, the texture of the cunning conyak, and the aromatic mushrooms are also wonderful, but the protagonist will still be the rice itself, stained with all the flavors and aromas of the ingredients. The sweetness of the mottled rice overlapped with salt and flavor, which gave it a wonderful flavor.

"Yes, I have to make rice balls for lunch tomorrow."

It's naturally delicious to eat freshly cooked as is, but even if you leave it overnight and it gets cold, that's something with a different kind of delicacy.

I cooked more in advance in anticipation of turning it for lunch the next day, so the amount is sufficient. When it got cold, it was hard to grip, so Lisa made rice in warm conditions one after the other into a rice balloon.