cook

(This recipe works for both donabe rice cooker and electric rice cooker)

2 cups medium grain rice plus 1/4 cup sweet rice (equals 3 cups Donabe 180 ml cup)

15 oz water

3 Tbls Sake

3 Tbls Light color soy sauce (Usukuchi shoyu)

1 package of shimeji mushrooms, 3 medium size shitake mushrooms and 1/2 package of Maitake mushrooms

Garnish options:

1 Tbls yuzu or lime rind  

Roasted sesame seeds, shichimi pepper, sansho pepper, chopped Mitsuba leaves, Cut Nori seaweed

Rinse rice and sweet and let stand in the strainer for 15 minutes.

Trim ends of mushrooms and separate them into individual pieces. If using shitake mushrooms, slice them into 1/4 inch pieces. Set aside.

Put the rinsed rice, light color soysauce and sake in the donabe or electric rice cooker. Mix the sauce and sake into the rice. Let stand for 15 minutes.

Cook donabe over medium high heat for 15-17 minutes or until the steam comes out "vigorously" from the ventilation hole. Turn off heat and let stand for 15 minutes.

Open the donabe, using pot holders so you don't burn your hands. Add the sliced mushroom and close both the inner and upper lids. Let stand for another 5 minutes.

Open the donabe and gently toss the rice with the mushrooms. You may have some toasted rice on the bottom which is good.

Garnish with yuzu rind and/or other recommended garnishes.

The rice tastes best when served right away.