Japanese Mushroom Rice

This umami-rich Japanese Mushroom Rice is cooked in a savory dashi soy broth and topped with butter, chopped chives, and sea salt flakes. Use a mix of different Japanese mushrooms like shiitake, king oyster, and shimeji for flavor and texture.
Ingredients:

7 oz (200 g) assortment of Japanese mushrooms (for 4 servings, I used ½ package (50 g) of shimeji mushrooms, 2 small king oyster mushrooms (eringi), and 5 shiitake mushrooms)

2 rice cooker cups uncooked Japanese short-grain rice (360 ml, 1½ US cups, 300 g of uncooked rice yields roughly 4 servings (3½ US cups) of cooked rice)

For the Rice Seasoning

• 1¼ cups (300 ml) dashi (Japanese soup stock; click to learn more) (for vegan/vegetarian, make Kombu Dashi with a few dried shiitake mushrooms; repurpose the spent kombu and mushrooms for other dishes)
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 Tbsp sake
• ½ tsp kosher salt (Diamond Crystal; use half for table salt)
• 1 knob ginger (you will need ½ tsp per 4 servings)
• 1 clove garlic (minced)
• For the Toppings
• 2 Tbsp unsalted butter (divided)
• 5 stalks chives (or scallions/green onion)
• ½ tsp sea salt flakes