Rice Cooker Miso Mushroom Rice

Chop ginger (1 inch piece), garlic (4–5 cloves), and mushrooms (1 cup). If the dried shiitake mushrooms were whole, cut them up into slices or cubes and save the shiitake mushroom water for later. Set chopped things aside.

Wash rice (2 cups), add into the rice cooker with the reserved shiitake mushroom water (2 cups).

Add garlic, ginger, soy sauce (2 Tbsp), mirin (2 Tbsp), sake (2 Tbsp), dashi powder (1 tsp), and miso paste (1 Tbsp).

Cook on regular setting.

Once the rice cooker is done, mix everything well. Serve in a bowl and top off with butter (½ Tbsp), scallion, and chili oil (1). Enjoy!