Mixed Rice with Autumn Shimeji Mushroom and Aburaage

• 700 grams White rice
• 1 packet Shimeji mushrooms
• 1 Aburaage
• 380 ml Water
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tsp Bonito based dashi stock granules

1. Wash the rice and soak it in water for 30 minutes.
2. Then let it drain in a sieve for 30 minutes.
3. Remove the stems of the shimeji mushrooms.
4. Pull the mushrooms apart.
5. Pour boiling water over the aburaage to remove excess oil.
6. Squeeze the water out of the aburaage and cut it in half vertically.
7. Then cut it into strips.
8. Add all ingredients to the pressure cooker and mix.
9. If you prefer softer rice, you can use 400 ml of water.
10. Start heating the pressure cooker over high heat.
11. When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
12. Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir.
13. Cover with the lid to let the rice steam for 5 minutes.
14. All done!

white rice, packet, aburaage, water, soy sauce, sake, mirin, granules

Taken from cookpad.com/us/recipes/151637-mixed-rice-with-autumn-shimeji-mushroom-and-aburaage (may not work)