2d:["$","div",null,{"className":"flex flex-col gap-2","children":[["$","div",null,{"className":"my-4 flex gap-2 rounded-md bg-yellow-50/50 px-4 py-2","children":[["$","div",null,{"children":"Toddlers can help rinse the rice in a colander, tear the fresh mushrooms into smaller pieces (if safe), and stir the cooled ingredients in the pot with a wooden spoon under supervision. They can also help wash the fresh herbs and sprinkle them on top at the end."}],["$","svg",null,{"ref":"$undefined","xmlns":"http://www.w3.org/2000/svg","width":24,"height":24,"viewBox":"0 0 24 24","fill":"none","stroke":"currentColor","strokeWidth":2,"strokeLinecap":"round","strokeLinejoin":"round","className":"lucide lucide-baby h-5 min-h-fit w-5 min-w-fit","children":[["$","path","157uk2",{"d":"M9 12h.01"}],["$","path","1k8ypt",{"d":"M15 12h.01"}],["$","path","1u7htd",{"d":"M10 16c.5.3 1.2.5 2 .5s1.5-.2 2-.5"}],["$","path","5yv0yz",{"d":"M19 6.3a9 9 0 0 1 1.8 3.9 2 2 0 0 1 0 3.6 9 9 0 0 1-17.6 0 2 2 0 0 1 0-3.6A9 9 0 0 1 12 3c2 0 3.5 1.1 3.5 2.5s-.9 2.5-2 2.5c-.8 0-1.5-.4-1.5-1"}],"$undefined"]}]]}],["$","div",null,{"className":"flex gap-2 rounded-md bg-rose-50/50 px-4 py-2","children":[["$","div",null,{"className":"flex flex-col gap-2","children":[["$","span","0",{"className":"","children":[["$","svg",null,{"ref":"$undefined","xmlns":"http://www.w3.org/2000/svg","width":24,"height":24,"viewBox":"0 0 24 24","fill":"none","stroke":"currentColor","strokeWidth":2,"strokeLinecap":"round","strokeLinejoin":"round","className":"lucide lucide-squircle inline h-3 w-3 pr-2","children":[["$","path","garfkc",{"d":"M12 3c7.2 0 9 1.8 9 9s-1.8 9-9 9-9-1.8-9-9 1.8-9 9-9"}],"$undefined"]}],"For an even richer umami, toast the dried rice koji lightly in a dry pan before adding it to the pot."]}],["$","span","1",{"className":"","children":[["$","svg",null,{"ref":"$undefined","xmlns":"http://www.w3.org/2000/svg","width":24,"height":24,"viewBox":"0 0 24 24","fill":"none","stroke":"currentColor","strokeWidth":2,"strokeLinecap":"round","strokeLinejoin":"round","className":"lucide lucide-squircle inline h-3 w-3 pr-2","children":[["$","path","garfkc",{"d":"M12 3c7.2 0 9 1.8 9 9s-1.8 9-9 9-9-1.8-9-9 1.8-9 9-9"}],"$undefined"]}],"If you can't find specific 'wild' mushrooms, a mix of cremini, oyster, and shiitake will still yield excellent results."]}],["$","span","2",{"className":"","children":[["$","svg",null,{"ref":"$undefined","xmlns":"http://www.w3.org/2000/svg","width":24,"height":24,"viewBox":"0 0 24 24","fill":"none","stroke":"currentColor","strokeWidth":2,"strokeLinecap":"round","strokeLinejoin":"round","className":"lucide lucide-squircle inline h-3 w-3 pr-2","children":[["$","path","garfkc",{"d":"M12 3c7.2 0 9 1.8 9 9s-1.8 9-9 9-9-1.8-9-9 1.8-9 9-9"}],"$undefined"]}],"Ensure your pot has a tight-fitting lid to prevent steam from escaping during the rice cooking phase, which is crucial for even cooking."]}]]}],["$","svg",null,{"ref":"$undefined","xmlns":"http://www.w3.org/2000/svg","width":24,"height":24,"viewBox":"0 0 24 24","fill":"none","stroke":"currentColor","strokeWidth":2,"strokeLinecap":"round","strokeLinejoin":"round","className":"lucide lucide-badge-info h-5 min-h-fit w-5 min-w-fit","children":[["$","path","3c2336",{"d":"M3.85 8.62a4 4 0 0 1 4.78-4.77 4 4 0 0 1 6.74 0 4 4 0 0 1 4.78 4.78 4 4 0 0 1 0 6.74 4 4 0 0 1-4.77 4.78 4 4 0 0 1-6.75 0 4 4 0 0 1-4.78-4.77 4 4 0 0 1 0-6.76Z"}],["$","line","1y1yb1",{"x1":"12","x2":"12","y1":"16","y2":"12"}],["$","line","110wyk",{"x1":"12","x2":"12.01","y1":"8","y2":"8"}],"$undefined"]}]]}],["$","ul",null,{"className":"w-full","children":[["$","li","0",{"className":"border-b py-2","children":[["$","div",null,{"className":"flex gap-3","children":[["$","span",null,{"className":"text-xl text-gray-400","children":1}],["$","span",null,{"className":"flex-1","dangerouslySetInnerHTML":{"__html":"Begin by preparing all your ingredients. Rinse the short-grain rice under cold water until the water runs clear. Set it aside to drain. Thinly slice the fresh wild mushrooms. Mince the garlic cloves and finely chop the shallots. Soak the dried shiitake mushrooms and kombu in about 500 ML of warm water for at least 30 minutes, or until softened. Once soft, remove the shiitake and kombu, reserving the soaking liquid. Slice the rehydrated shiitake mushrooms and discard the kombu."}}]]}],"$L36","$L37"]}],"$L38","$L39","$L3a","$L3b","$L3c","$L3d","$L3e","$L3f","$L40"]}]]}]