Sausage and Corn Rice Cooker Rice

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare 300g white rice and rinse thoroughly. Gently rub the rice, drain the first wash water quickly, then rinse with fresh water 2–3 more times until the water runs clear.
   ▶ ≈0:15
2. 2
   Soak the washed rice for about 30 minutes to allow the grains to absorb water fully.
   ▶ ≈0:30
3. 3
   Cut the corn by laying it horizontally on the cutting board and slicing along the flat side, keeping grains intact. Cut toward the center to avoid fragmentation. Alternatively, use 160g canned corn. Save the corn cob for later use.
   ▶ ≈0:41
4. 4
   Prepare 4 sausages and cut them into bite-sized pieces.
   ▶ ≈1:14
5. 5
   Heat the pot over medium-low heat. Add the red oyster mushrooms to the cold pot and cook, stirring occasionally, until they release moisture and the liquid evaporates, concentrating the mushroom flavor.
   ▶ ≈1:36
6. 6
   Season the mushrooms with salt and black pepper. Increase the heat slightly to evaporate remaining moisture until the pot bottom is dry.
   ▶ ≈1:58
7. 7
   Push the mushrooms to the side of the pot, add 20g butter, and stir-fry the mushrooms with the butter until fragrant.
   ▶ ≈2:11
8. 8
   Add the corn kernels and stir-fry together, then season with black pepper.
   ▶ ≈2:26
9. 9
   Add the sausage pieces and stir-fry until the sausage surfaces puff up slightly.
   ▶ ≈2:43
10. 10
    Push ingredients to the side. Add mirin and soy sauce to the pot bottom and wait for the aroma to develop. Quickly stir everything together so the ingredients absorb the sauce. Check that no excess sauce remains in the pot and turn off the heat.
    ▶ ≈2:56
11. 11
    Drain the soaked rice thoroughly.
    ▶ ≈3:30
12. 12
    Push the seasoning to the side of the pot. Place the drained rice on the pot bottom, then carefully spread the cooked ingredients on top of the rice. This layering ensures the rice absorbs moisture properly.
    ▶ ≈3:37
13. 13
    Pour water (or cold water) into the pot, spread the ingredients evenly, and ensure all rice is submerged. Place the corn cob on top of the rice.
    ▶ ≈3:58
14. 14
    Bring the pot to a boil over medium heat. Once boiling (listen for the bubbling sound at the pot edge), reduce to the lowest heat and cook for about 20 minutes.
    ▶ ≈4:15
15. 15
    Once the time is up, turn off the heat and let the pot sit covered for about 10 minutes. During this time, slice about 3 green onions into thin pieces.
    ▶ ≈4:39
16. 16
    Once the rice has finished steaming, remove the corn cob and gently fluff the rice with a rice paddle to separate the grains.
    ▶ ≈4:56
17. 17
    Finally, add the sliced green onions and stir well. The sausage and corn rice is ready to serve!
    ▶ ≈5:20