Shimeji & Maitake Mushroom Seasoned Rice

• 1 pack Shimeji mushrooms
• 1 pack Maitake mushrooms
• 1 Aburaage
• 20 beans Edamame
• 1 enough to fill to the appropriate line in the rice cooker Dashi stock
• 400 ml Uncooked white rice
• 1 1/2 tbsp Soy sauce
• 1/2 tsp Salt
• 2 tbsp Sake
• 1 tbsp Mirin

1. Add the ingredients and fill with 2 cups of water.
2. Then scatter the shimeji, maitake, and aburaage on top.
3. Stir it once, flatten the surface, then turn on the rice cooker.
4. Before cooking the rice, wash it and let it sit in the colander to rest for 30 minutes.
5. Then put it in the rice cooker.
6. Add the ingredients and fill with water until the 2 cup line.
7. Then place the shimeji, maitake, and aburaage on top.
8. Stir it once, even out the surface, then turn on the rice cooker.
9. Once it has finished cooking, add the edamame and mix it all up.
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pack, pack maitake mushrooms, aburaage, beans, enough, white rice, soy sauce, salt, sake, mirin

Taken from cookpad.com/us/recipes/152958-shimeji-maitake-mushroom-seasoned-rice (may not work)