Ingredients
- 2 cups rice (180cc Japanese cup)
- 1 matsutake mushroom
- 10g kombu kelp
- 600ml water (use 450ml)
- 1 tbsp and 1/4 tbsp soy sauce
- 2 tbsp sake
- 2 knobs salt
- 1 matsutake mushroom (small)
- 1/2 tofu (soft)
- 5g kombu kelp
- 300ml water
- 1/2 tbsp sake
- 1/2 tbsp soy sauce
- a pinch of salt
- 2 mitsuba (Japanese herb)
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