Crab Sticks and Shimeji Mushroom Rice

• 450 ml White rice
• 7 Imitation crab stick
• 1 packet Shimeji mushrooms
• 1 tbsp each For parboiling the shimeji: mirin, sake, soy sauce, white dashi
• 1 tbsp each Mirin, sake, soy sauce, white dashi
• 1 tablespoon, (to taste) White sesame seeds
• 1 dash, (to taste) Shiso leaves

1. Wash the rice, drain, and let sit for 30 minutes.
2. Steam the crab meat in a steamer (or the microwave).
3. Once steamed, let drain on paper towels.
4. Remove the stump from the shimeji mushrooms and shred.
5. Put the shimeji, mirin, sake, soy sauce, and white dashi in a pot.
6. Heat while mixing with chopsticks to flavor.
7. Once the shimeji is cooled, put on a sieve, and drain the boiling liquid.
8. Put the rice in the rice cooker, add the ingredients and the boiling liquid from Step 5.
9. Fill the water to the normal level, mix, and start the rice cooker.
10. Once the rice has cooked, add the crab sticks, shimeji mushrooms, and white sesame seeds to taste and mix gently.
11. Transfer the rice to the rice bowls and garnish with julienned shiso leaves to taste.

white rice, crab stick, packet, mirin, sake, white sesame seeds, leaves

Taken from cookpad.com/us/recipes/144731-crab-sticks-and-shimeji-mushroom-rice (may not work)