Three Mushroom Rice

Japanese Meals on the Go – Bento Boxes by Naomi Kijima

• Ready In: 30 mins
• Serves: 1

Ingredients

• 2  cups  uncooked rice
• 2  ounces  shimeji mushrooms
• 4  ounces  enoki mushrooms
• 4  fresh shiitake mushrooms
• 1  aburage (tofu puff)
• 2  tablespoons soy sauce
• 1  tablespoon sake
• 1⁄2 tablespoon mirin
•  salt

Directions

1. Rinse the rice and drain.
2. Separate the stalks of the shimeji. Cut off the root base of the enoki and chop.
3. Thinly slice the shiitake. Rinse the aburage with boiling water then julienne.
4. Put the rice in a rice cooker and add the soy sauce, sake, mirin and salt.
5. Add water to the 2 cup level.
6. Add the mushrooms and star the rice cooker. When done, fold the mushrooms into the cooked rice.