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- 1 pack shimeji mushroom
- ⅔ deep fried- tofu (abura-age)
- 2 cup rice
- 2 cup dashi stock
- 1 tbsp sake
- 2 tsp soy sauce
- ½ tsp salt
- Wash the rice for 30 min before cooking and drain.
- Cut off the stem of shimeji mushroom and cut into briefly. Cut the abura-age into strips.
- Put the rice into a rice cooker; add the dashi stock, sake, soy sauce, salt, shimeji mushroom, and abura-age. Mix and cook.
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