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Matsutake Gohan (Pine Mushroom Rice)

Matsutake gohan (松茸ご飯) or pine mushroom rice is a uniquely fragrant fall delicacy that embodies the essence of Japanese cuisine.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 serving
Course: Side Dish
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Shred the matsutake by scoring the stem and pulling the mushrooms apart into segments.
  4. 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.
  5. Add the Matsutake mushrooms and cook according to your rice cooker directions.
  6. 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.
  7. Let the rice rest for 1 hour. While this isn't necessary it will improve the texture of the rice.
  8. 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.
  9. Without opening the lid, turn the heat off and let the rice steam for another 10 minutes.
  10. 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.