Japanese Sake Steamed Clams and Mushrooms (Easy Rice Cooker Version)

Gourmet Highlight: The broth is sweet and full of umami, an exquisite izakaya-style delicacy. Ingredients: Clams (soak in saltwater to purge sand). King oyster mushrooms or white beech mushrooms (trim ends and separate). Garlic slices, chili threads (for garnish), chopped green onions. Seasonings: 2 tbsp sake (or mirin), a dash of Japanese soy sauce (or mirin), a small knob of butter. Simple Steps: Place mushrooms at the bottom of a deep dish or clay pot, then add the purged clams. Drizzle with sake, a little Japanese soy sauce, and place a small piece of butter in the center. Add 0.8 cups of water to the outer compartment of your rice cooker and press the start button. Once the switch pops up, the clams will be perfectly opened. Sprinkle with chopped green onions and chili threads, and it's ready to serve. Even the broth at the bottom is incredibly delicious!