Japanese Mushroom Rice (Kinoko Gohan)

Rinse the rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Separate and slice the mushrooms evenly. Heat 2 tbsp of oil or butter in a large pan over medium-high heat. Add the mushrooms and half of the shio kombu (1 tbsp). Toss to coat the mushrooms in oil. Let the mushrooms cook undisturbed for 1 minute to get a nice char. Flip and char the other side. Once golden and slightly crispy, remove from heat and set aside.

Add the drained rice to the rice cooker bowl. Pour in soy sauce, mirin, sake, sugar, the remaining shio kombu (1 tbsp), MSG (if using), and salt. Add water until it reaches the “2-cup” line in the rice cooker. Stir gently to combine.

Place the mushrooms (cooked or raw) on top of the rice mixture without stirring them in. Add the shio kombu if not using cooked mushrooms. Close the rice cooker lid. Cook on the “mixed rice” setting. If your rice cooker does not have this setting, use the regular white rice setting and add an additional 5-10 minutes.

Once the timer goes off, let the rice steam for an additional 10 minutes before opening the lid. Gently fluff the rice, mix the mushrooms in, and serve with a knob of butter if desired.