Shimeji Mushroom Rice

I read about shimeji gohan - rice with shimeji mushrooms, in a Japanese cookbook. It called for shimeji mushroom, rice and salt. For the cooking juice, it required dashi stock, light soy sauce and sake. To simplify, I added kelps and ginger to replace the dashi stock and use Chinese cooking wine with some sugar to replace the sake. I had also increased the amount of mushrooms, so that it more like combining two dishes in one and thus save lots of cooking time. For a more nutritious meal, unpolished brown rice can be used or mixed with jasmine rice. However, it required some soaking time. Sprinkle with some spring onion, if desired. Or add some blanched broccoli florets and carrot to make it a one-pot meal.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 150g buna shimeji/brown beech mushroom, base discarded and separated
° 2-3 slices ginger, finely chopped
° 6 kelps in knot
° ½ teaspoon salt, or to taste
° ½ teaspoon sugar
° 1 tablespoon cooking rice wine
° 2 tablespoons light soy sauce

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.