This quick and easy rice dish combines three types of mushroom with carrot, tofu, and the delicate flavours of sake, mirin, and dashi. The recipe below serves four.

Ingredients

• 2 cups washed rice
• 50g bunashimeji mushrooms, cut into 2cm pieces
• 50g enoki mushrooms, cut into 2cm pieces
• 50g maitake mushrooms, cut into small cubes
• 100g carrots, cut into quarters
• 100g soft tofu, cubed
• 1.5tbsp organic Kikkoman soy sauce
• 1tbsp mirin
• 2tbsp sake
• 1tsp dashi powder

Instructions

• Place two cups of washed rice into a standard fuzzy-logic rice cooker.
• Add soy sauce, mirin, sake, and dashi powder and add purified spring water to slightly below the 2 cup mark. Mix thoroughly.
• Combine mushroom pieces, carrot quarters, and tofu cubes, and then add on top of the rice. Spread to evenly distribute, but do not mix.
• Cook using settings for standard white rice. This will generally take about 40-60 minutes.
• Mix thoroughly, allow to rest for approximately 10 minutes, and serve.