Steps

1. Trim the tough ends from half a bunch of shimeji mushrooms and break them apart into bite-sized pieces.
   🕒 00:38
2. Set aside the seaweed from 1 packet of ochazuke soup base for topping later. (Key Tip: Topping with seaweed later adds color and a beautiful finish.)
   🕒 00:50
3. Heat 1 tbsp of sesame oil in a frying pan and stir-fry the separated shimeji mushrooms until softened. (Key Tip: Stir-frying with sesame oil enhances the flavor.)
   🕒 01:25
4. Once the mushrooms are softened, add 75g of raw rice (uncooked) and stir-fry while coating with oil until the rice becomes translucent. (Key Tip: Thoroughly stir-frying the raw rice first prevents it from breaking.)
   🕒 01:38
5. Once the oil is incorporated, add 100ml of milk, 200ml of water, 1 tsp of grated garlic, and the remaining ochazuke soup base. Bring to a boil while stirring over medium heat.
   🕒 01:57
6. Once boiling, reduce to low heat and cook for 15 minutes, stirring once or twice during cooking.
   🕒 02:18
7. After 15 minutes of cooking, check the rice for any remaining hard centers as the liquid reduces. If there are still hard centers, add an additional 50ml of water and simmer for 3 to 5 minutes. (Key Tip: If the flavor is too strong with one packet of ochazuke soup base, add more water to adjust.)
   🕒 02:54
8. Once the rice is cooked through with no hard centers, add 1 slice of melting sliced cheese and stir until melted using the residual heat. (Key Tip: Shimeji mushrooms, milk, and sliced cheese create a rich risotto.)
   🕒 03:46
9. Serve in bowls and sprinkle with chopped chives (or green onions) and the reserved seaweed from the ochazuke soup base.
   🕒 04:05