Japanese-style Mushroom Clay Pot Rice

Topping:

50 gms mix of mushrooms (button and brown shitake)                                                  

1 tbsp olive oil                                                  

1.5 tbsp Donburi sauce                                                 

1 tbsp butter (unsalted)                                               

50 gms tempura batter                                                 

10 gms tempura flour                                                    

2 gms spring onions

Tempura batter: 

200 gms tempura flour (store bought)

320 gms ice cold water

Mushroom rice:                                 

180 gms Japanese rice                                                         

25 gms mix of mushrooms (button and brown shitake)                  

1 piece of Kombu (edible kelp)                  

170 ml water                                                    

20 gms shallots, minced                                                  

2 tbsp soy sauce                                                                                                              

Pinch of table salt                                                            

1 tbsp olive oil                                                       

Donburi sauce:  

215 ml water                    

5 gms Kombu                   

250 ml soy sauce                             

90 gms sugar                     

50 gms mushrooms