Ingredients:
2 1/2 cups Japanese rice
2 1/2 cups water
1 bag matsutake rehydrated in 4 tbsps lukewarm sake rice wine
100 gr abura-age (fried tofu)
4 tbsps soy sauce
Preparation:
Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear. Drain the rice in a colander.
Put rice and water in a rice cooker and set aside for 30 min.
Cut abura-age into strips.
Add matsutake, abura-age, soy sauce, and sake in the rice cooker and turn on the switch to start
