Serves 4 rice 2 cups kombu stock 2 1/5 cups Seasonings soy sauce 1 1/2 tablespoons sake 2 tablespoons salt 1/4 teaspoon matsudake mushrooms 120g Sake -

１Rinse the rice, drain it and place in the pot for the rice cooker. Add the kombu stock and set aside for 30 minutes.
２Remove any sand from the mushrooms and cut the hard tips off in an angular fashion, like a pencil point. Roughly clean the surface of the mushrooms using a tightly squeezed wet dishcloth. Separate the caps from the stems. Cut the stems in half if they are too long. Thinly slice the caps and stems and sprinkle with sake.

１Replace the inside pot of the rice cooker and add the seasonings and mushroom slices to the rice. Mix the entire ingredients and turn the rice cooker on to cook the rice in the same manner as cooking regular rice. ２After the rice is done, allow enough time for the rice to settle by its own heat, and lightly mix the entire contents.