mushroom-seasoned rice

• u.s.
• metric

ingredients:

• 15 ounces rice
• 6 ounces package shimeji mushrooms
• 5 (6 ounces) shiitake mushrooms
• 10 1/2 ounces package enoki (snow puff)
• mushrooms
• 2 1/6 cups bonito & sea tangle soup stock, bonito soup stock or water
• 3 tablespoons soy sauce
• 3 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. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half.

step 3:

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