Matsutake Gohan (Pine Mushroom Rice)
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Matsutake Gohan (Pine Mushroom Rice)
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Matsutake gohan (松茸ご飯) or pine mushroom rice is a uniquely fragrant fall delicacy that embodies the essence of Japanese cuisine.
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Ingredients
- 130 grams matsutake mushrooms
- 320 grams Japanese short grain rice (2 cooker cups)
- 1 ½ cups dashi konbu
- 1 teaspoon soy sauce
- 1 teaspoon sake
- ½ teaspoon salt
- 5 prigs mitsuba (chopped)
- 1 sudachi (optional)
Instructions
- Thoroughly clean the dirt and sand off of the mushrooms using a damp paper towel. If you find the dirt particularly stubborn, you can use a knife to scrape away a layer of mushroom. But avoid washing the mushroom as this will wash away some of the flavor.
- Put the rice in a strainer and wash until the water runs almost clear. Drain the rice thoroughly and then put it in a heavy bottomed pot (or a rice cooker pot).
- Shred the matsutake by scoring the stem and pulling the mushrooms apart into segments.
- If you are using a rice cooker, add the soy sauce, sake and salt and pour the konbu dashi in until the water level rises to just under the 2 cup line.
- Add the Matsutake mushrooms and cook according to your rice cooker directions.
- If you are cooking this on the stove, put the rice in a heavy bottomed pot with a lid and add the konbu dashi, soy sauce, sake and salt.
- Let the rice rest for 1 hour. While this isn't necessary it will improve the texture of the rice.
- Bring the rice to a boil over high heat and then cover with a lid and lower the heat to maintain a gentle simmer. Set the timer for 15 minutes.
- Without opening the lid, turn the heat off and let the rice steam for another 10 minutes.
- When the rice is done stir in the mitsuba and sudachi zest and serve hot sprinkled with a little finishing salt such as fleur de sel.
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