Matsutake Mushroom

Ingredients

2 1/2 cups Japanese rice
2 1/2 cups dashi
1/4 lb matsutake mushrooms, wiped and trimmed
1 aburaage deep-fried tofu
2 Ttbsp sake rice wine
2 Tbsp soy sauce


Method

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander.
Put rice and dashi in a rice cooker and set aside for 30 minutes.
Shred matsutake mushroom lengthwise.
Cut aburaage into thin strips.
Add matsutake, abura age, soy sauce, and sake in the rice cooker and stat cooking the rice.