mushroom-seasoned rice

ingredients:

• 430 g rice
• 170 g package
• shimeji mushrooms
• 5 (165 g) shiitake mushrooms
• 300 g package enoki (snow puff)
• mushrooms
• 520 ml 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 3 cm. 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).