Ingredients (makes enough for 4 people):
rice, 3 cups
dashi liquid, 540 ml
mirin, 2 tbsp
cooking sake, 3 tbsp
soy sauce 3 tbsp
mushrooms of your choice (this evening I used shiitake, maitake, lion's mane; if you can find matsutake that's the best; fresh mushrooms are better than dried, but if you use dried reconstitute them first), however much you like (I used maybe 3 handfuls tonight)
1. Make the dashi: this is the bonito-based soup stock. You can find shiitake-based dashi sometimes now, which would probably be really good with this. Anyway, make 540 ml of it.
2. Wash the rice and put it in your rice cooker, then instead of filling it with water up to the 3-cup mark, use the dashi liquid. Let it sit (don't turn it on yet) while you do the next couple of steps.
3. Mix the mirin, cooking sake, and soy sauce together and put aside. If you don't cook with alcohol, you can skip the sake and buy non-alcoholic mirin.
4. Cut your mushrooms into bite-size pieces (with shiitake and other large-cap mushrooms it works best to cut them into strips, like you see with dried shiitake).
5. Sautee the mushrooms in the oil until they get tender.
6. Add the mirin/sake/soy sauce to the rice and dashi and stir.
7. Put sauteed mushrooms on top of the rice. Make sure they're submerged in the liquid, but don't mix into the rice.
8. Turn on your rice cooker and cook normally.
9. When it's done, mix the mushrooms into the rice.
10. Serve with chopped green onions to taste.