Soak a kombu seaweed into 380ml water in a pan for making dashi stock then simmer it with low heat 30 min and cool it down in room temperature. If you don't have time that you can use dashi powder instead.
Peel the hard part outside of alaria sprouts by finger, wash it by running water well.
Cut a ginger to shred, roughly cut vertically for aralia sprouts.
Wash the rice, put it rice cooker and add all seasonings and ingredients except tempura crunchy. If you have time wait for 30 min then turn on it.
When it's cooked, add tempura crunchy and mix it well. Keeping heat it for 10 min then ready for dinner !
The detail for this recipe is shown in my video on YouTube Coozy Life Japanese RiceThank you, have a wonderful cooking time guys (^_-)-
