Rinse rice a few times and soak in cold water for 1 hour
2 cups Short grain white rice
Slice mushrooms for 20 minutes and squeeze out excess water. Save the mushroom water for the rice.
3 cups assorted mushrooms, 2 1/4 cup water to soak shitake mushrooms
Drain the water from the rice
Add it into a heavy bottom pot and pour 2 cups of mushroom water.
Pour over the soy sauce and sesame seed oil. Mix well
2 tbsp soy sauce, 2 tbsp sesame seed oil
Even out the rice on the pot
Layer on sliced mushrooms
Close the lid and bring it to a boil
When steam is coming out from the lid, turn the heat to medium low and cook for 5 minutes. Don't open the lid.
Turn the heat to low and cook for another 5 minutes
Turn off the stove and rest the rice for 5 minutes.
To make the soy mixed sauce, combine soy sauce, sesame seed oil, roasted sesame seeds, and korean red pepper flakes. Mix well
2 1/2 tbsp soy sauce, 3 tbsp sesame seed oil, 1 tsp roasted sesame seeds, 1 tsp Korean red pepper flakes
