Categories: Japanese, not tried, rice, side dish

Ingredients

• 2 tablespoon sake
• 2 tablespoon soy sauce
• 2 large dried shiitake mushrooms, soaked in water for one hour
• 1.5 oz of abura age
• 2 cup of Japanese short grain rice
• 2 inch piece of konbu (dried kelp)

Directions

1. Wash rice in the rice cooker pot (I’ll get into this alchemy in a future post with video, I promise).

2. Reserving liquid, thinly slice reconstituted mushrooms.

3. Thinly slice abura age.

4. Add to the rice the mushroom liquid and water, if necessary to fill the rice cooker pot to the “2 cup” mark.

5. Add sake.

6. Add soy sauce a tablespoon at a time, and taste for saltiness (Tomoko dabbed a couple of drops on the back of her hand and tasted as she added). You can add less soy sauce if it feels too salty.

7. Add mushrooms, abura age and kelp.

8. Close rice cooker and let mixture sit so flavors can meld. An hour is preferable but if you’re in a rush 20 minutes will do before turning it on.

9. Once rice is cooked, about an hour, let it sit for 10 minutes before serving. Top with slivers of nori seaweed.

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