Mixed Rice with Autumn Shimeji Mushroom and Aburaage - white rice

Method

• Wash the rice and soak it in water for 30 minutes.
• Then let it drain in a sieve for 30 minutes.
• Remove the stems of the shimeji mushrooms.
• Pull the mushrooms apart.
• Pour boiling water over the aburaage to remove excess oil.
• Squeeze the water out of the aburaage and cut it in half vertically.
• Then cut it into strips.
• Add all ingredients to the pressure cooker and mix.
• If you prefer softer rice, you can use 400 ml of water.
• Start heating the pressure cooker over high heat.
• When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
• Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir.
• Cover with the lid to let the rice steam for 5 minutes.
• All done!