Kinoko Gohan Nabe (Mushroom Rice Hot Pot)

Rinse the rice in a bowl under cold water until the water runs clear. Drain well.

In the donabe or heavy-bottomed pot, combine the rinsed rice, water, soy sauce, mirin, and sake (if using).

Add the sliced shiitake mushrooms, enoki mushrooms, and maitake mushrooms on top of the rice.

Drizzle sesame oil over the mushrooms.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove the pot from the heat and let it steam, covered, for another 10 minutes. Again, do not lift the lid.

After the steaming period, fluff the rice gently with a rice paddle or fork.

Garnish with chopped green onions and toasted sesame seeds (if using). Serve hot.