Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 29, 2024
Rehydrate dried shiitake mushrooms (1 cup) in a bowl with hot water (2 cups) for about 15 minutes.
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!
