Ingredients
2 medium Matsutake mushrooms (200g) OR 60g of dried Matsutake rehydrated
40g Shimeji mushrooms
320g Japanese rice washed and drained
2 Tbsp sake
1 Tbsp mirin
1 Tbsp light soy sauce
750ml Kombu Dashi or fish broth
1/4 tsp salt

Preparation
Clean the matsutake mushrooms with a wet cloth and water.
Trim off any rough parts of the stem.
Slice lengthwise into 0.5cm slices.
Trim the bottoms off the shimeji mushrooms.
Add the mushrooms, rice, sake, mirin, soy sauce, dashi and salt to pot.
Stir to combine the ingredients.
Let sit for 1hr before cooking.
Cover and bring to boil.
Then reduce the heat to medium high and simmer gently for 20 minutes.
Turn off the heat and let the rice steam without opening the lid for another 10 minutes.
Goes well with teryaki.