Matsutake Gohan (Wild Pine Mushroom Rice)
User Reviews
4.8
Matsutake Gohan (Wild Pine Mushroom Rice)
Description
This recipe involves rinsing Japanese short-grain rice until the water runs clear, then placing it in a rice cooker with seasonings: soy sauce, mirin, and sake. The rice is topped with thinly sliced matsutake mushrooms, which are carefully cleaned and sliced without washing to preserve flavor. Dashi broth is added to the water line for proper cooking moisture. The rice is cooked with the mushrooms on top without stirring to allow even cooking and flavor absorption.
The result is fluffy rice with a subtle umami flavor imparted by the soy and dashi, complemented by the earthy, aromatic matsutake mushrooms. The mushrooms provide texture contrast and fragrance, making the dish uniquely flavorful. Mitsuba (Japanese parsley) is used as a garnish to add a fresh note.
Matsutake Gohan is often enjoyed as a comforting meal that showcases seasonal ingredients. It can be served alongside simple dishes or enjoyed on its own as a highlight of seasonal Japanese cuisine.
Ingredients
- 2¼ cups Japanese short-grain white rice 2¼ cups uncooked Japanese short-grain rice are 3 rice cooker cups (450 g, 15.9 oz) and yield 5¼ cups (990 g) of cooked rice, enough for 6 servings, uncooked
- 7 oz matsutake mushrooms
- 2½ cups dashi use standard Awase Dashi, a dashi packet or dashi powder, or Vegan Dashi, Japanese soup stock
For the Seasonings
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp sake
For Garnish
- 6 prigs mitsuba Japanese parsley
Instructions
- Rinse 2¼ cups uncooked Japanese short-grain white rice under running water several times until the water is almost translucent and drain well. Trim off the bottom of the stems of 7 oz matsutake mushrooms. Thoroughly clean the mushroom with a damp towel or paper towel. Do not wash the mushroom. Slice lengthwise into ⅛-inch (3-mm) slices.
- In the inner pot of a rice cooker, put the well-drained rice, 3 Tbsp soy sauce, 2 Tbsp mirin, and 1 Tbsp sake. Add the dashi to the 3-cup water line of the inner pot; you don‘t need to use all 2½ cups dashi (Japanese soup stock). Add the matsutake mushroom on top of the rice (do not mix!) and start cooking. Rice cookers these days include 10 minutes of soaking time; however, I recommend soaking the rice for 15–30 minutes before cooking. Tip: Rice cooks evenly when it‘s not mixed with other ingredients. If you don‘t have a rice cooker, you can cook rice with a pot over the stove, Instant Pot, or donabe.
- When the rice is cooked, mix it gently. Garnish with 6 sprigs mitsuba (Japanese parsley) on top and serve.
To Store
- You can keep the leftovers in an airtight container and store in the freezer for a month. I recommend freezing the rice over refrigerating as the rice gets dry and hard in the fridge. Read more about How to Store Cooked Rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 485mg | 20% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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