Shimeji Mushroom and Edamame Seasoned Rice

• 540 ml White rice
• 1 pack Shimeji mushrooms
• 50 grams Frozen edamame
• 1 tbsp Soy sauce
• 1 tsp Salt
• 2 tbsp Sake
• 1 Japanese dashi stock

1. Remove the base from the shimeji mushrooms and tear into pieces.
2. Remove the edamame from the shells.
3. Wash the rice and put into the rice cooker.
4. Add the ingredients and fill with water until the appropriate serving line.
5. Place the shimeji mushrooms on top and start cooking.
6. Once cooked, add in the edamame and combine.
7. It's also delicious with aburaage.

pack, edamame, soy sauce, salt, sake, stock

Taken from cookpad.com/us/recipes/143409-shimeji-mushroom-and-edamame-seasoned-rice (may not work)