Asian Mushrooms & Garlic Mazegohan

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

Drain the Rice and place it into the rice cookers inner pot. Add Chicken Stock (OR Stock of your choice) and Salt, and press COOK button to start cooking.

While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces.

When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat. When aromatic, raise the heat to medium high, and cook Mushrooms. *Note: Some Mushrooms can be cooked very quickly. Please cook them accordingly.

When almost cooked, add Sake (Rice wine) that will help steam-cook the Mushrooms and add extra Umami. Season with Salt & Pepper, add Soy Sauce, and remove from the heat. Then add to the cooked Rice and mix to combine.

Sprinkle with chopped Spring Onion (OR Parsley) and serve.