Easy Shimeji Mushroom & Edamame Sticky Rice

• 360 ml Mochi rice
• 1/2 pack Shimeji mushrooms
• 1 Aburaage
• 1 shelled, 50 grams Frozen edamame
• 1 enough to fill to the appropriate line in the rice cooker Water
• 2 tsp Dashi stock granules
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1/2 tsp Salt

1. 30 minutes before cooking the rice, wash the grains and let them sit in the colander.
2. Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices.
3. Break the shimeji mushrooms into small pieces.
4. Bleach the frozen edamame in lukewarm water and remove the seeds from the shell.
5. Drain.
6. Place the rice into the rice cooker.
7. Add the dashi stock granules, soy sauce, salt, and sake.
8. Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well.
9. Place the shimeji and aburaage on top and start cooking.
10. After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in.
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rice, pack, aburaage, enough, granules, sake, soy sauce, salt

Taken from cookpad.com/us/recipes/153051-easy-shimeji-mushroom-edamame-sticky-rice (may not work)