Japanese shitake and yam rice

1 cup of Japanese rice

½ cup Mochi rice

Japanese yam

Dried shitake mushroom

½ T soy sauce

2 T sake

1 T mirin

1 ½ cups of water

Wash the regular rice and cover with water for at least 30 minutes.  After 30 minutes, drain.  Wash the mochi rice, separately.  Drain.  Mix the two rice together.

Whilst the rice is soaking, soak dried shitake in warm water.  When soft, cut into strips or however you want to cut them.  I used 8 dried shitake mushrooms. Save the liquid and strain into clean bowl.

Peel and cut the yams into small cubes.  I used half of a large Japanese yam but next time I am using entire yam.

Put rice in rice cooker.  Add the sliced shitake, yams, soy, sake, mirin.  Take the liquid you used for the shitake and add water to make 1 ½ cups of liquid. Pour over the rice and cook.

When done, take your rice paddle and mix.

I’ve experimented a lot with this and this is the consistency I like.  You can reduce the liquid if you want something a little drier or increases if you want a more sticky rice.  Enjoy!


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