Kinoko Gohan (Mushroom Rice)

Wash the rice thoroughly under cold running water until the water runs clear. Drain well.

If using a rice cooker: Add the washed rice and water to the rice cooker. Add the soy sauce, sake, and mirin. Gently stir to combine.

If using a pot: Add the washed rice and water to a heavy-bottomed pot. Add the soy sauce, sake, and mirin. Gently stir to combine.

Spread the shiitake, maitake, and enoki mushrooms evenly over the rice.

If using a rice cooker: Close the lid and start the rice cooker according to the manufacturer's instructions.

If using a pot: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until all the water is absorbed. Do not lift the lid during cooking.

Once the rice is cooked (either in the rice cooker or pot), let it steam for 10 minutes with the lid on.

Fluff the rice gently with a rice paddle or fork. Stir in the sesame oil.

Serve hot, garnished with sliced green onions.