Wash 1 cup of rice and soak it in water for about 30 minutes.
Peel off the zucchini and chop it into thin slices.
It's hard to peel just the skin, but you can peel it well if you do it a few times.

The color is pretty only if you put the skin up.
Use the inner meat for soybean paste stew.

Slice the carrots thinly, too.

Shiitake mushrooms are dried and soaked in water.
Squeeze the water out of the soaked shiitake mushrooms and stir-fry them in a pan covered with perilla oil.
Turn the perilla oil down to low heat, please.
Stir-fry perilla oil until it is moistened with shiitake mushrooms.
You can use raw shiitake mushrooms.

It's soaked in water, so I put oil on it and stir-fry it. When you fry dried mushrooms, if you put oil on it and put in the mushrooms, it's very absorbent. In this case, if you add mushrooms first and stir-fry oil when you feel a little drowsy, you can save oil and cook it too much.

White rice tastes better and the color is pretty.
I soaked the rice for about 30 minutes and put the stir-fried shiitake mushrooms in perilla oil and pressed cooking.
I did the rice water as usual.
It's supposed to be better in a pot, but I'm not confident in a pot, so I made it comfortably in a rice cooker.

While cooking, stir-fry vegetables.
Add a little bit of perilla oil to the pan and stir-fry the pumpkin and carrot.

You don't have to cut it thin and stir-fry it for a long time.

It's the sauce.
I made it with 5 spoons of soy sauce, 1/2 spoon of minced garlic, 1 spoon of plum extract, 1 spoon of sesame oil, 1 spoon of sesame seeds, 1 spoon of chili powder, 1 spoon of cheongyang pepper, and 1 spoon of minced green onion.
I put in Cheongyang chili peppers after removing the seeds and mincing the green onions.
It's my mom's soy sauce, and the color is pretty and I like it because it's not salty and sweet.

Shiitake mushroom rice that smells good as soon as you open the lid of the rice container is complete.

Put shiitake mushroom rice in a bowl and put the stir-fried pumpkin and carrot on top of the sauce.
Delicious and healthy shiitake mushroom rice is done.
It's a bowl of nature.

Food that you eat first with your eyes
The colors are so pretty.
It's a color that makes you feel good just by looking at it.

Mix it and eat it deliciously. That's it
You know that taste.
It's bland, but it's light and doesn't have a taste that stimulates the mouth, but it's full of flavor. I don't feel particularly craving it, but I keep getting spoonfuls. A taste that is not aggressive but is attracted to purity. Anyway, this is the taste of shiitake mushroom rice.
a pure taste
the taste of nature
a good taste
a childlike taste
a subtle taste
flavored rice
a bowl of nature

A bowl of shiitake mushroom rice is full of nutrients.
It is a rice that contains only nature and health by adding only the meat of the field, shiitake mushrooms and vegetables.
If you mix it with the sauce, it gives you a lot of strength.
It's so savory, light, and has a strong shiitake scent that you eat a lot throughout the meal. It's a natural rice that makes you healthy right away.
It's the weekend.
Have a bowl of nature.