SAKE TO KINOKO TAKIKOMI GOHAN
1/4 cup soy sauce
3 tablespoons sake
1 tablespoon mirin
1 (6 oz) skinless salmon filet
2 cups Japanese short grain rice, rinsed until water runs clear
4 ounces fresh shiitake mushrooms, stemmed and sliced thin
3 scallions, thinly sliced
Stir together the soy sauce, sake, and mirin. Slice the salmon very thin on the bias and add to the marinade. Cover and refrigerate 20 to 60 minutes.
Place rice, mushrooms, scallion whites, 1 teaspoon salt, and 1 3/4 cups water in a medium saucepan. Drain salmon marinade into the rice and return salmon to fridge. Cover pot and bring to a boil over high heat. Once it reaches a full boil, reduce heat to low and let cook 5 minutes, then turn off the heat. Let stand, covered 10 more minutes.
Place the salmon in a single layer over the rice. Add the lid and place over medium high heat for 1 minute. Turn the heat off and let stand until salmon is fully opaque, another 1 to 2 minutes. Fluff, flake the salmon, and fold it all together. Garnish with scallion greens and serve.
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