Shimeji Rice

• Shimeji Rice
• 320 grams Japanese short-grain rice
• 280 grams water
• 40 grams soy sauce
• 20 grams mirin
• 20 grams sake
• 80 grams shimeji mushrooms, bottom sliced off and mushrooms separated
• Garnishes
• 3 very fresh scallions, chopped
• 3 leaves shiso, chiffonade
• 1 inch of ginger, peeled and cut in a fine julienne
• Shredded nori
• Umeboshi plums (optional)

1. Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
2. While the rice cooks, prepare remaining ingredients and arrange on a plate.
3. When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.

rice, rice, water, soy sauce, mirin, sake, mushrooms, scallions, chiffonade, ginger, nori

Taken from food52.com/recipes/40058-shimeji-rice (may not work)