Ingredients for 4 Servings

Rice (米 / Kome) 400 ml
Mushrooms(きのこ/Kinoko) 100 g
Dried shiitake mushrooms (ほし椎茸 / Hoshi shiitake) 10 g (Use 100ml of water to rehydrate)
Ginger (しょうが / Shōga) 10 g
Water (水 / Mizu) 400 ml
Miso (味噌 / Miso) 70 g
Mirin (みりん / Mirin) 1 tbsp
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 shiitake mushrooms in 100ml of water and then tear them into bite-size pieces. Save the water from rehydrating the shiitake mushrooms. Mince the ginger.
3. Add the rice to a pot. Mix together the water from rehydrating the shiitake mushrooms, 400ml of additional water, the miso, and mirin, and then add this to the pot, as well. Place the mushrooms, shiitake mushrooms, 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.
4. 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 byMachiko Tateno