These are the ingredients I used today! So simple, right?
Wash the rice and drain.
Cut the root end off the shimeji mushrooms and shred with your hands! It's easier to eat if you prepare them this way!
Julienne the king oyster mushrooms!
They should look like this!
Put the shimeji and king oyster mushrooms into a frying pan and add 100 ml of water. Simmer.
When the mushrooms have wilted, add the flavoring ingredients. Simmer for about 5 minutes. If you don't have dashi stock granules, you could use mentsuyu! Use 1 teaspoon of dashi stock granules if you like!
Strain the cooking sauce through a sieve to separate the mushrooms. Drain the mushrooms well!
Put the rice in the rice cooker bowl and pour the cooking sauce from Step 8.
Add water to fill up to the 2 cup level mark. I like firm rice, so I add water a little less than the 2 cup level mark. Put the kombu for dashi and mushrooms on top and switch the rice cooker on.
Transfer to a serving dish...
Garnish with roasted sesame seeds and chopped green onions to taste, and it's ready to eat!
Story Behind this Recipe
I always make this dish in autumn whenever mushrooms are in season!
The total amount of the mushrooms is about 300 g! If you are using maitake mushrooms, parboil in advance as they make the rice turn black!