Rice (米 / Kome)……360ml
Water (水 / Mizu)……400ml
Shiokōji (塩麹 / Shiokōji)……3tbsp
Maitake mushrooms (まいたけ/ Maitake)……50ｇ
Shimeji mushrooms (しめじ / Shimeji)……50ｇ
Enoki mushrooms (えのき / Enoki)……50ｇ
Shiitake mushrooms (しいたけ/ Shiitake)……３
Abura-age (油揚げ / Abura age)……１
(If you have it) Yellow chrysanthemum……１
【How to Make】
① Rinse the rice, let it sit in water for at least 1 minute, then transfer it to a sieve and let it drain.
② Cut off the bottoms of the maitake and shimeji mushrooms, and then separate the bunches into smaller portions. Cut off the hard ends of the shiitake mushrooms and then cut the shiitake into thin slices of about 3mm (about 1/8 in.). Remove the bottoms of the enoki mushrooms, cut them into three equally sized portions, and then separate each of these into smaller portions. Cut the abura-age in half lengthwise, and then slice these halves into strips 1cm (little more than 3/8 in.) wide.
③ Transfer the rice to a pot, add the shiokōji and water, mix, and then level off the top.
④ Place the abura-age and mushrooms on top of the rice, cover the pot, and place over high heat. When the contents of the pot come to a boil with a lot of steam escaping, reduce to low heat for 10 minutes, then turn off the heat and let the pot sit for at least another 10 minutes.
⑤ Mix the rice briefly with a light motion (The intent is to fluff, not to mash.) Serve with yellow chrysanthemum garnish if you have it.
Recipe Developed by: Machiko Tateno