Seasoned Rice with Shio-koji Soboro

• 360 ml White rice
• 5 tbsp Shio-koji soboro
• 1/2 Aburaage
• 1 packages Shimeji mushrooms
• 1 tbsp Soy sauce
• 2 tbsp Shio-koji
• 1 tbsp Mirin
• 1 Green onion (optional)

1. Boil the aburaage to remove the oil, then cut into 5 mm cubes.
2. Cut the shimeji mushrooms in half.
3. Wash the rice and fill the rice cooker with water until it reaches the 2 cup line.
4. Combine the shio-koji soboro, all ingredients and Step 1, then cook.
5. Top with green onion to garnish.
6. 2 rice cooker cups of water is about 400 ml.
7. Also, since the amount of salt varies depending on the type of shio koji you use, adjust accordingly.

white rice, soboro, aburaage, mushrooms, soy sauce, koji, mirin, green onion

Taken from cookpad.com/us/recipes/156180-seasoned-rice-with-shio-koji-soboro (may not work)