Dried Mushrooms Takikomigohan

Break dried mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in cold water until soft and drain. *Do not squeeze!

Slice Ginger finely into thin strips. Combine mushrooms and sliced Ginger in a bowl, add Soy Sauce and Mirin, mix well and set aside.

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this three or four times until water flows through clear.

Drain the rice and place into the cooker’s inner pot. Add Dashi Stock OR Water and Dashi Powder up to the 2-cups-marking. Add Soy Sauce, Salt and Sesame Oil and lightly mix.

Spread the mushroom mixture over the rice and liquid evenly. Then press ‘COOK’ button to start cooking.

When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle some chopped Spring Onion and Toasted Sesame Seeds on top and serve.