Mushroom Rice

For me, a Japanese, an electric rice cooker is essential. I mean it.

This was mushroom rice, or Kinoko-Gohan. Only 5 min preparation was required. Our smart rice cooker finished the rice for us. This little bowl of rice was packed with tremendous savory, or "U-ma-mi" components (i.e. amino acid L-glutamine) from mushrooms, soy sauce, Sake, and Mirin.

Non-oil. Healthy. Yum.

SERVES 2-3

6 oz sliced mushroom
2 "rice cup" short grain rice, washed
2 tbs soy sauce
2 tbs Sake
2 tbs Mirin (rice wine)
Water

Toasted sesame (option)
chopped fresh chive (option)

1. Put mushroom in a microwave-safe bowl, cover with plastic wrap, heat in microwave 1-2 min to release some moisture from mushrooms, drain mushroom.
2. Put rice, soy sauce, Sake, Mirin in rice cooker bowl, pour water until a little below the line for "2" in the bowl. Arrange mushroom on top of rice mixture.
3. Press the rice cooker bottom. (my rice cooker tells me when it is done with a beep.)
4. Garnish with some sesame and/or chive.