Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

• 2 tsp Kombu garlic olive oil (See step 1)
• 1/3 Onion
• 30 grams Shimeji mushrooms
• 1 tbsp Sake
• 1 tsp Black vinegar
• 1 1/2 bowls' worth Hot cooked white rice
• 2 Cherry tomatoes
• 1 tsp Miso
• 1 Salt
• 1 Coarsely ground black pepper
• 1 tsp Soy sauce
• 1 1/2 stalks Watercress
• 1 Toasted sesame seeds

1. Finely shred some kombu left over from making dashi stock.
2. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients.
3. Combine and set aside.
4. Select the small caps of shimeji mushrooms and shred with your hands.
5. Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan.
6. Turn the heat to medium.
7. Mince the onion and add it to the pan to sweat.
8. When the onion becomes transparent, add the sake and cook briefly.
9. Remove the ingredients from the frying pan and put them in a bowl.
10. Add the black vinegar, and mix well.
11. Add the rice to the bowl.
12. Roughly mince the cherry tomatoes and add them as well.
13. Stir in the miso, and season with salt and pepper.
14. Lastly, add the soy sauce, and adjust the flavor to your liking.
15. Add the toasted sesame seeds and chopped watercress.
16. Gently mix everything together.
17. Serve the rice salad up in small dishes, and you are finished.
18. The recipe makes enough for 3 servings as a side dish.
19. You want to use a small dish, like you might use to serve gelatin or pudding.
20. If you would rather serve this as part of the main dish, it will make about 1.5 servings.

olive oil, onion, mushrooms, sake, black vinegar, worth, tomatoes, salt, ground black pepper, soy sauce, sesame seeds

Taken from cookpad.com/us/recipes/157448-rice-salad-with-tomatoes-shimeji-mushrooms-and-watercress (may not work)