Kinoko Gohan

A delicious little bowl of comfort. Being half Japanese I always find a little bowl of rice the cushiony comfort my tummy needs. This one takes it a level up. Where white rice is a perfect blank canvas for a more rich-tasting fish such as salmon or mackerel, this one goes great with a more simple white fish such as Seabass or Bream. Oaky, nutty, mushroomy asian flavoured comfort, with all the health benefits of the shiitake mushrooms - who even wants to resist?

Ingredients

3 cups Rice (Sushi or Arborio)

300g Shiitake Mushrooms

4 tbsp Soysauce

3 tbsp Sake

Salt

Serves 4

Can be made in a ricecooker or a regular pot.

Wash the rice until the water comes out clear. Then add the soysauce, sake and a knifepoint of salt to the rice. Fill the pan with water (line 3 if using a ricecooker, if using a pan it will take a little more practise to get it exactly right: the volume of water above the rice needs to be the same volume as the rice itself). Stir to make sure all the ingredients are mixed properly.

Slice the shiitake mushrooms and place them on top. Cook in ricecooker or in regular pan (cover, bring to a boil, put on lowest fire possible for 20 mins, then turn off the fire and let steam for another 5-10 mins without lifting the lid).