Ingredients
- 2 dried shiitake mushrooms large
- 6 squares kombu inch piece
- 2 cups warm water
- 4 ounces cremini mushrooms fresh, sliced
- 3 inches carrot piece, peeled and cut into thin rectangles
- 2 inches fresh ginger piece, peeled and finely chopped
- 1 tablespoon mirin
- 1 teaspoon honey
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 2 cups japanese rice washed and drained
- cilantro leaves for garnish, optional
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