Three Mushroom Rice

1. 1

   Rinse the rice and drain.

2. 2

   Separate the stalks of the shimeji.

3. 3

   Cut off the root base of the enoki and chop.

4. 4

   Thinly slice the shiitake.

5. 5

   Rinse the aburage with boiling water then julienne.

6. 6

   Put the rice in a rice cooker and add the soy sauce, sake, mirin and salt.

7. 7

   Add water to the 2 cup level.

8. 8

   Add the mushrooms and star the rice cooker.

9. 9

   When done, fold the mushrooms into the cooked rice.

No additional tips available.