In Japan, Matsutake Mushrooms are typically served in simple preparations, such as this flavored steamed rice dish, to showcase their deep flavor. Using dashi broth as a base, this recipe pairs our Matsutake Mushrooms with the Japanese seasoning trinity of sake, soy and mirin.
Prep time: 0 min
Cook time: 60 min
Total time: 60 min
Ingredients
Makes 4 servings
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3 Ounces Matsutake Mushrooms
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3 Cups Dashi (Or Instant Dashi Or Vegetable Broth)
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2 Cups Sushi Rice
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2 Tablespoons Sake
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2 Tablespoons Soy Sauce
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1 Tablespoon Mirin
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1 Teaspoon Kosher Sea Salt Flakes
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Fresh Chives, chopped, for garnish
Directions
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Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 10 minutes. Drain, reserving 1 cup soaking liquid. Set aside 4 good-looking cross-sections, roughly chop remaining mushrooms and set aside. Strain soaking liquid through coffee filter to remove any fine debris.
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Place chopped mushrooms, dashi or vegetable broth, rice, sake, soy sauce, mirin, salt and reserved mushroom soaking liquid in bowl and let sit for at least 10 minutes, or up to 1 hour.
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Transfer mixture to pot. Bring to a boil over high heat, then reduce heat to low. Place reserved mushroom slices over rice mixture, cover and simmer for 15 minutes.
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Remove from heat and let sit, covered, for 15 minutes more.
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Fluff rice and mix in chives. Rice will be sticky. Serve, placing mushroom slice on top of each portion.