<Ingredients> For 4 people
Rice (米 / Kome) 400ml
Mushrooms(きのこ/Kinoko) 100g
Dried porcini (乾燥ポルチーニ/Kansoporuchiini) 10g (Use 100ml of water to rehydrate)
Ginger (しょうが / Shōga) 10g
Water (水 / Mizu) 400ml
Miso (味噌 / Miso) 70g
Mirin (みりん / Mirin) 1tbsp

<How to Make>
① Rinse the rice well, changing the water 3-4 times. Soak the rice in a generous amount of water (not included in the ingredient list) for at least 30 minutes, before draining.
② Cut the mushrooms into bite-size pieces. Rehydrate the porcini in 100ml of water and then tear it into bite-size pieces. Save the water from rehydrating the porcini. Mince the ginger.
③ Add the rice to a pot. Mix together the water from rehydrating the porcini, 400ml of additional water, the miso, and mirin, and then add this to the pot, as well. Place the mushrooms, porcini, and ginger on top of the rice. Cover the pot and place it over high heat. Once the pot comes to a boil, reduce to low heat for 10 minutes, then turn off the heat and wait for another 10 minutes. Do not open the pot during this time. Open the pot and use a shamoji (paddle-like utensil) to stir the rice with a cutting motion. Be careful not to mash the rice.

Recipe Developed by: Machiko Tateno