Kinoko no Tsukudani (Mushroom Rice Topping)

Ingredients (serves 4):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for “WHITE RICE”

For Tsukudani:

4 oz. shiitake mushroom
4 oz. white mushroom
4 oz. enoki mushroom
1 Tbsp. fresh ginger, finely julienned
2 tsp. sugar
3-1/2 Tbsp. soy sauce
1-1/2 Tbsp. mirin (Japanese sweet rice wine)
2 Tbsp. water

1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cook white rice, see here.

2

While rice is cooking, prepare the tsukudani. Trim shiitake stems and cut stems vertically into halves or quarters, depending on the thickness. Slice shiitake caps and white mushrooms into 1/4 inch thickness, and cut enoki mushroom into two inch long sections.

3

In a frying pan, place all mushrooms with other ingredients for tsukudani and cook over medium heat.

4

Stirring once in a while, cook until most liquid has been absorbed, about 10-12 minutes.

5

Top tsukudani over freshly cooked rice, and store remaining in the refrigerator.