hijiki & mushroom seasoned rice

ingredients:

• 280 g rice
• 5 g dried hijiki
• 100 g package
• shimeji mushrooms
• 3 (120 g) shiitake mushrooms
• 400 ml 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).