4cmixed mushrooms, slicedenoki, oyster, shitake, trumpet, etc.
2cbrown rice
2cwater
1gkonbuabout 2" square
2Tbsoy sauce
1Tb sake
1Tbmirin
3Tbgrassfed butteror vegan butter
Optional Garnish
nori strips, green onion, sesame seeds
Instructions
Rinse brown rice with water. Add to rice cooker with 4 cups water and dried kombu. Remove the kombu after 10-15 minutes.
While the kombu rehydrates, slice the mushrooms. Pile into the rice cooker and cook.
When rice cooker turns off, open and mix in the butter.
Serve hot with optional garnish.
Notes
You can use any type of mushroom you like, but for appearance and traditions, try to stick to anything except button mushrooms.
Where this recipe goes wrong is if there is too much water. Most brown rice packages call for 1.5 - 2 times the amount of water to rice. However, since the mushrooms also release water into the rice, I use a 1:1 ratio of brown rice to water.
If you must use white rice, reduce the amount of water to 2 cups white rice to 1.5 cups water.
This does not freeze well. The mushroom and wet rice turn even mushier once defrosted.
Add additional soy sauce when eating, if you need a saltier taste.