If not using leftover rice, cook the rice ahead of time.

1. Ideally, cook the rice the day before according to the package instructions (rinse it well until the water runs clear before cooking it for the best texture).
2. Let it cool down and store it in an airtight container overnight (or at least 2 hours) in the fridge.

Prepare the ingredients.

1. Prepare the mushrooms: if using shimeji mushrooms, slice off the base of the mushroom cluster and brush off the dirt.
2. If using other mushrooms, brush off the dirt and cut into 1-inch (2.5 cm) pieces.
3. Thinly mince the garlic and chop the green onions (both green and white parts).
4. Thoroughly rinse and grate the ginger.
5. Crack the eggs into a bowl and lightly beat them.

Make the hibachi rice: 

1. In a braiser, cast iron skillet, or wok, heat 1 tablespoon (15 ml) of neutral vegetable oil over a medium-high flame.
2. Add the lightly beaten eggs and cook like an omelet. When the omelet is set, break it apart into 1-inch (2.5 cm) pieces. Remove from the braiser and set aside in a bowl for later.
3. Add 1 tablespoon (15 ml) of neutral oil to the braiser and increase the heat to high.
4. Transfer the mushrooms and sauté until golden in color, stirring from time to time to cook them evenly, about 7–10 minutes.
5. Add the garlic and cook until slightly golden, about 1 minute.
6. Add the butter and grated ginger, then cook for 30 more seconds.
7. Add the rice, green onions, and kosher salt, and stir until combined.
8. Add the omelet pieces and stir.
9. Sizzle for 5 minutes, stirring from time to time, until the rice pops.

Finish the dish:

1. Drizzle the soy sauce and sesame oil over the rice.
2. Add the optional Shichimi Togarashi and stir to coat the rice evenly.
3. Allow it to sizzle for another 3-5 minutes, or until the sauce is absorbed and the rice is popping.
4. Sprinkle with extra chopped green onions and the optional fresh herbs of your choice: chives, cilantro, Thai basil, and serve with a chilled glass of dry Riesling. Enjoy!