1-2 c warabi, chopped in 1/4" pieces
1/4 c dried shrimp*, chopped
1 kamaboko, diced
2 pieces aburage, diced
2 tsp salt
1/4 tsp hondashi granules
2 tbsp oil
3 c rice (cook 3 c rice cooker cups as usual in rice cooker)
Heat oil and saute shrimp until golden. Add kamaboko and aburage. Fry until aburage is crispy. Add warabi. Sprinkle salt and hondashi and toss lightly. Remove from heat. In a large bowl, combine rice and warabi mixture using quick, light strokes.
*may use 1/2-1 oz. of dried sardines (iriko or jaga) instead of shrimp