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Heat the oven to 200°C fan.
Wash the rice until the water runs clear, then place into a bowl and cover with water. Leave to soak whilst prepping the other bits (15-20 mins). Whisk the miso and stock together.
Meanwhile, finely slice or tear the mushrooms into 1cm chunks. Place onto a baking tray and drizzle with olive oil and ½ the soy sauce. Season with plenty of black pepper then slide into the oven to roast for 30-35 mins until golden brown, flipping the mushrooms halfway through.
Once the rice has soaked, drain the water. Heat a frying pan over a medium-high heat. Once hot, add the butter and let it melt. Stir the soaked rice through, then pour in the rice vinegar, miso stock and remaining soy sauce. Bring to the boil, then place a lid on top and decrease the heat down to low. Cook for 15 mins, uninterrupted.
Meanwhile, finely slice the chives.
Once the rice has cooked, scatter the frozen edamame over, place the lid back on and continue cooking on low for another 10 mins (this will make the bottom of the rice nice and crispy).
Remove the rice from the heat and fluff it up using a fork. Make sure to scrape all the crispy bits of rice from the bottom of the pot.
Serve the rice between bowls and top with the mushrooms. Finish with a sprinkle of chives.