Teriyaki Mushroom Rice Bowl

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
2. Make the teriyaki sauce
   In a small bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Stir until the sugar is dissolved. Set aside.
3. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel and slice them into even pieces. For shiitake mushrooms, remove the stems before slicing the caps.
4. Cook the mushrooms
   Heat vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown and release their moisture, about 5-7 minutes.
5. Add the teriyaki sauce
   Pour the prepared teriyaki sauce over the mushrooms and bring to a simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, until the sauce thickens and coats the mushrooms, about 3-5 minutes.
6. Assemble the bowls
   Divide the cooked rice among four bowls. Top each with a generous portion of the teriyaki mushrooms and sauce. Garnish with sliced green onions and toasted sesame seeds.