Wild Mushrooms and Koji help transform rice into a delicious side dish with just a few easy steps. If you don’t have wild mushrooms available, you can use dried shiitake mushrooms. Alternatively, you may incorporate a small handful of fresh mushrooms into your rice cooker and use chicken stock, or a vegetable broth instead.
2 cups of rice (we used basmati)
¼ of an ounce of dried mushrooms
1 cup of mushroom soaking broth
½ cup of koji amino
Follow These Steps!
(Optional) Cut up mushrooms.
Soak ¼ ounce of dried mushrooms with one cup of hot water for 30 minutes.
Measure rice and rinse well with running water. Drain.
After 30 minutes add your mushroom soaking water and the dried mushrooms into your rice pot and ½ cup of koji amino.
Steam and enjoy!