aka-endōmame rice

ingredients:

• 430 g rice
• 170 g shiitake mushrooms
• 170 g package shimeji
• mushrooms
• 60 g button mushrooms
• 600 ml chicken broth or soup stock
• 2 teaspoons salt
• a little pepper
• 1 tablespoon butter
• 1/2 tablespoon chopped fresh or dried parsley (optional)

step 1:

Wash the rice. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water.

step 2:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps into 4 to 6 slices.

step 3:

Cut off the roots of the shimeji mushrooms. Slice the button mushrooms into 3 or 4 pieces.

step 4:

Heat the butter in a frying pan on a medium flame. Add the all mushrooms and uncooked rice. Sear until the rice turns clear. Add the salt and pepper, and stir. Remove from the heat.

step 5:

Add the seared mixture and chicken broth (or soup stock) to a rice cooker pan. Switch on the rice cooker.