Kinoko Rice

10000000% copied from Yoshimi who creates Tokyo Kitchen - here is here video - she is amazing, I literally just copied her ingredients below so I could have them handy for when I make this - go watch her and then watch all of her other videos: https://www.youtube.com/watch?v=AdDgXCo-ArI

Ingredients:

2 C Japanese rice + water for cooking

300 g mushrooms (shimeji, shiitake, maitake – but really any)

2T soy sauce

2 T mirin

2T sake

1T Sugar

2tsp instant soup stock (dashi granules, veg, etc.) - conincidentally, this is one serving packet of the nice instant dashi I have! lol I bet that is true for most brands... one day when I am less tired I will make this with fresh dashi!!!

I am trying this in my neuro-fuzzy rice cooker - I added all of the ingredients (with the mushrooms just laid on top of the rest of the ingredients - not mixed in) and then only aftgerwards realized that I added the rice before adding the water to cook the rice .., after adding all of the other cooking liquids! I added a little extra water but not much - depending on how this comes out I will either make sure to put the rice and cooking water in the rice cooker first and THEN add  the other liquids and ingredients, or if just right ... it just joins the list of things that magically just wqork in a rice cooker! I used the regular/sushi rice setting.