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

Gourmet Highlight: The broth is sweet and full of umami, an exquisite appetizer with an izakaya vibe. Ingredients: Clams (soak in salt water to purge sand). King oyster mushrooms or white beech mushrooms (trim ends and separate). Garlic slices, chili threads (for garnish), chopped scallions. Seasonings: 2 tbsp sake (or mirin), a little Japanese soy sauce (or mirin), a small knob of butter. Simple Steps: In a deep dish or clay pot, spread the mushrooms on the bottom, then place the purged clams on top. 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 pot of the rice cooker and press the start button. Once the switch pops up, the clams should be perfectly opened. Sprinkle with chopped scallions and chili threads, and it's ready to eat. Even the broth at the bottom is incredibly delicious!