Maitake Mushroom Mixed Rice

Name: Maitake Mushroom Mixed Rice
Ingredients: 1 pack maitake mushrooms; 1 sheet fried tofu (aburaage); 1 carrot; 2 1/4 cups uncooked Japanese short-grain rice (about 450 grams); 3 tablespoons soy sauce (45 ml); 2 tablespoons cooking sake (30 ml); 1 teaspoon dashi powder (such as Hondashi, about 4 grams)

レミファソ @cook_40047260

A simple and delicious mixed rice with maitake mushrooms, fried tofu, and carrots. Make a big batch on the weekend, freeze portions, and use them for breakfast!
Recipe background:
My grandmother often made this tasty mushroom rice at home. Just before it's done cooking, the wonderful aroma of mushrooms fills the kitchen—it's my favorite rice dish. It's surprisingly easy to make. You can also use shiitake mushrooms instead of maitake, or add shimeji mushrooms for extra flavor. In spring, you can use the same method to make bamboo shoot rice.

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Ingredients

1 packmaitake mushrooms
1 sheetfried tofu (aburaage)
1carrot
2 1/4 cupsuncooked Japanese short-grain rice (about 450 grams)
3 tablespoonssoy sauce (45 ml)
2 tablespoonscooking sake (30 ml)
1 teaspoondashi powder (such as Hondashi, about 4 grams)

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Steps

1

Rinse the rice and let it soak. Meanwhile, cut the maitake mushrooms, fried tofu, and carrot into bite-sized pieces.
2

Add water to the rice cooker up to just below the 3-cup line for rice. Add the soy sauce, cooking sake, and dashi powder, and mix gently.
3

Layer the cut ingredients on top in this order: carrot, fried tofu, then maitake mushrooms. Gently spread them out. Cook using the rice cooker's 'mixed rice' setting. Wait until it's done!