Step 1

Put rice in a pot, rinse the rice and let it soak in water for more than 30 minutes.

Step 2

Cut carrot and daikon into small pieces, remove the bottom of shimeji, and take apart.

Step 3

Drain, add 360ml of water and bring to a boil over medium heat.

Step 4

Add sake, soy sauce, and shio kombu, and stir.

Step 5

Place the vegetables on top, put the lid on, then cook over low heat for 12 minutes.

Step 6

Turn off the heat and leave it for another 10 minutes with the lid on.

Step 7

Open the lid and gently stir from the bottom (do not mash rice grains).