Rice with Maitake Mushrooms Seasoned with Simmered Pork Belly Sauce

• 1 pack Maitake mushrooms
• 1/2 Carrot
• 350 ml Sauce from Simmered Pork Belly
• 50 ml Water
• 1 Salt
• 1 White sesame seeds (optional)
• 1/2 tsp Sesame oil

1. Cool the stewed sauce and skim off the white grease that floats to the top.
2. Mix in the salt and the water.
3. Cut the maitake mushrooms and carrot into bite-sized pieces (I julienned carrot here).
4. Soak the washed rice in water for 30-60 minutes.
5. Strain through a sieve to drain the water well.
6. Put the rice and Step 1 into the rice cooker.
7. Top with the ingredients from Step 2 and switch it on After it has cooked, swirl in some sesame oil, mix everything up, and enjoy.
8. If it is not seasoned enough to your tastes, you can add some more salt even after the rice is done cooking Top with white sesame seeds before eating to improve bring the flavor and deliciousness up a notch.

pack maitake mushrooms, carrot, water, salt, white sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/158692-rice-with-maitake-mushrooms-seasoned-with-simmered-pork-belly-sauce (may not work)