Clean the mushrooms and cut into chunky pieces.

Half fill a bowl with freshly cooked rice.

Heat Oil in a large frying pan over medium high heat. Cook mushrooms until lightly browned, transfer to a plate and set aside.

Lower the heat to low, add Sesame Oil, Ginger and Garlic, and cook stirring for a few minutes or until caramelised.

Add Sugar, Soy Sauce, Rice Vinegar and Sake (or Water) and bring to the boil. Then add mushrooms and mix to combine.

Mix Starch Flour with a little water and add it gradually until the sauce thickens.

Cover the rice with the mushroom mixture. Sprinkle some finely chopped Spring Onion and Sesame Seeds on top.