Steps

1. Rinse 2 Japanese cups of rice about twice and drain. 【Tip!】 If you rinse the rice too much, its aroma will be lost and overpowered by the mushrooms, so a light rinse of about twice is sufficient.
   🕒 04:34
2. Mince 15g garlic.
   🕒 05:22
3. Tear apart maitake mushrooms by hand. Slice mushrooms, leaving some texture.
   🕒 05:54
4. Cut enoki mushrooms into 2-3cm lengths and loosen the connected parts.
   🕒 07:16
5. Slice 1 pack (100g) of sausages into rounds that will mix well with the rice.
   🕒 07:50
6. Heat 2 tsp olive oil in a frying pan, and sauté the sliced sausages and minced garlic over medium heat. Sauté until the sausage slices are fragrant and browned.
   🕒 08:14
7. Add the torn 3 kinds of mushrooms to the frying pan with the sautéed sausages and garlic, sprinkle with salt and pepper to taste, and sauté for a while. Sauté to evaporate the mushroom moisture and concentrate their umami.
   🕒 10:54
8. Place the rinsed rice in the inner pot of the rice cooker, add 2 tbsp sake, then add water up to the 2-cup mark.
   🕒 12:10
9. To the rice cooker, add 1 and 1/2 tsp consommé, 1 tsp chicken stock powder, and 1 pinch salt.
   🕒 13:17
10. Add the sautéed mushrooms and sausages to the rice cooker, top with 20g butter, and start the rice cooker.
    🕒 14:21
11. Once the pilaf is cooked, drizzle with 1/2 tbsp soy sauce and mix well.
    🕒 19:55
12. Serve on a plate, sprinkle with black pepper to taste, and garnish with parsley if desired. Done.
    🕒 20:18