It is finally starting to feel like Autumn.
The daytime temps are still in the upper 20s (C) (upper 70s (F)), but the early mornings and evenings there is a little nip.
This recipe is so easy, I know I'll be making it often.
Adapted from Makuuchi Hideo's "Soshoku no susume-Autumn"
1/2 a package of maitake, cleaned & torn with hands
1 cup rice, washed
1 cup water (to cook rice)
1/2 tablespoon shoyu
1/2 tablespoon mirin (sweet rice wine)
Put wet ingredients (rice, condiments) into rice cooker, mix.
Add mushrooms and cook.
NOTES: not the most aesthetic, but so delicious. I'll probably switch out maitake and use whatever mushrooms I can get. You could easily double this recipe too.