hijiki & mushroom seasoned rice

• u.s.
• metric

ingredients:

• 10 ounces rice
• 1/5 ounce dried hijiki
• 3 1/2 ounces package shimeji mushrooms
• 3 (4 ounces) shiitake mushrooms
• 1 2/3 cups bonito & sea tangle soup stock, bonito soup stock or water
• 2 tablespoons soy sauce
• 2 tablespoons sake

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps.

step 2:

Cut off the roots of the shimeji mushrooms.

step 3:

Wash the rice. Add the soup stock (or water). Add the hijiki, mushrooms, soy sauce and sake. Cook the rice (see Steamed Rice instructions).