Japanese Five Flavoured Rice - cooking recipe

Ingredients

For the soy glaze
30 ml mirin
30 ml sake
40 ml soy sauce
For the rice
500 ml dashi stock
400 g sushi rice
1 carrot, in matchsticks
8 shiitake mushrooms, roughly chopped
85 g bamboo shoots

Preparation

Place all the glaze ingredients into a saucepan and bring to boil. Simmer for 3 - 4 minutes until it becomes syrupy. remove from heat, leave to cool and store in a lidded jar until needed.
Mix glaze and stock and set aside.
Rinse rice in several changes of water and place in a large pan. Add everything else and cover.
Bring to the boil and cook on a low heat for 10 minutes Turn off heat and leave to stand for another 10 minutes until liquid is absorbed.
Stir well before serving.