Rice Cooker No-Fuss Japanese Creamy Miso Stew

Just set it in the rice cooker. Easy and delicious Japanese creamy miso stew. 100g of onion. Cut into bite-size pieces. 50g of carrot. Cut into small pieces. 60g of broccoli. Cut into bite-size pieces. 100g of potato. Cut into bite-size pieces. 160g of chicken thigh. Cut into bite-size pieces. A dash of salt and pepper. Flip it over and sprinkle it on the other side. 2tbsp of flour. 2tbsp of miso. 2tbsp of sake. 1tsp of mirin powder. 1tsp of sugar. 220ml of water. Mix well. Put the cut ingredient into the rice cooker pot. Add the pre-made stew base. Set the pot in the rice cooker. Cook on your rice cooker's regular cooking mode. If it doesn't turn off automatically, turn it off manually halfway through. When cooked, 15g of butter. 200ml of milk. Stir, being careful not to scratch the rice cooker pot while breaking up any lumps at the bottom. Cover and set to the keep warm mode. After keeping it warm for about 10 minutes, it's done. Add salt and pepper to taste. Enjoy!