Menu
Edamame
2 rice cooker cups uncooked Japanese short-grain rice
1 tomato
5 black fungus (fresh)
Seasonings
2.5 Tbsp soy sauce
2 Tbsp miso (I use koji miso or awase miso; some brands of miso can be saltier than others so please adjust accordingly.)
2 Tbsp mirin
1 Tbsp sake
For Serving
* yuzu kosho (Japanese citrus chili paste) (optional)
* nori seaweed (kizami nori) and balsamic paste to garnish