How to make it
Soak to soften dried shrimps and shiitake mushrooms separately (reserve the mushroom soaking water for later use). Slice the mushrooms and ginger, then place diced taro pieces evenly on the rice in a rice cooker, add water and allow them to cook.
Slowly sauté the ginger slices with 1 Tbsp. Lee Kum Kee Pure Black Sesame Oil, and add mushroom, dried shrimps and corn kernels to stir fry.
Add in Lee Kum Kee Premium Soy Sauce, rice wine, mirin and mushroom soaking water and cook until fragrant. Mix the ingredients with taro rice, and add 1 Tbsp. of Lee Kum Kee Pure Black Sesame Oil and Lee Kum Kee White Peppercorn Powder.