Comments on: Matsutake Gohan Recipe

By: mb

mb — Sun, 28 Aug 2011 22:09:00 +0000

I finally came across a few of these, foraged in the Colorado Rocky Mountains. I can’t wait to try them.

By: Kathy

Kathy — Fri, 19 Nov 2010 23:42:00 +0000

I bought fresh matsutake from an Asian fellow named Henry in Chemult, OR, on Highway 97. I think early October is the season. I thought the prices were good. It ranged from $4/lb to $10/lb.

By: Kathy

Kathy — Fri, 19 Nov 2010 23:38:00 +0000

A simple recipe for a delicious rice dish! What would be the proportions for cooking 3 Japanese cups in a rice cooker?

By: Matsutake Mushroom Risotto Recipe

Matsutake Mushroom Risotto Recipe — Sat, 13 Nov 2010 05:01:40 +0000

[...] a comin’ and this called for something a little heartier than the usual consommés and rice dishes I make with matsutake. Something rich and buttery with al dente pearls of rice that stick to your [...]

By: Anonymous

Anonymous — Thu, 04 Nov 2010 05:39:00 +0000

Absolutely!, just wash the rice, add all the liquid seasonings, then top it
off up to the cup level line with water (if necessary), then add the solids
(like mushrooms) at the end.

By: Ang

Ang — Thu, 04 Nov 2010 04:42:00 +0000

Do you think I could make this in a rice cooker?

By: Anonymous

Anonymous — Wed, 03 Nov 2010 02:38:00 +0000

Thanks for the note Anna, and great question! Kombu dashi is made by soaking
a specific kind of kelp (dashi kombu) in water overnight. The liquid takes
on the flavor of the kelp and you can then use the rehydrated kelp for other
things such as tsukudani (kelp simmered in sweet soy sauce). You can also
buy powdered kombu dashi which can be reconstituted in water like bouillon
to make kombu dashi. The problem with a lot of these powders is that they
often contain MSG, so if you do go that route, please read the label
carefully to make sure it doesn’t have any undesirable additives.

By: Anonymous

Anonymous — Wed, 03 Nov 2010 02:38:00 +0000

By: Anna Jane Mcguire

Anna Jane Mcguire — Wed, 03 Nov 2010 01:45:00 +0000

My question is about the kombu dashi. Is this something that I make, like a soup stock, by boiling dried kelp? Or do I buy it in a powder form? My partner and I collected and froze dozens of matsutakes this fall. And, we live on the Pacific coast where we are starting to learn about cooking with sea vegetables. So I am really excited about discovering the traditional way of making this dish, starting with the kombu dashi. Any suggestions?

By: Autumn Bento in Battery Park

Autumn Bento in Battery Park — Sun, 24 Oct 2010 17:16:30 +0000

[...] tamagoyaki (rolled omelette), and grilled salmon.I filled the bottom tier with Takikomi Gohan (recipe here). It’s the Japanese version of pilaf, with mushrooms, veggies, and rice cooked in dashi. I [...]

By: Anonymous

Anonymous — Tue, 05 Oct 2010 23:31:00 +0000

Nope it goes in uncooked, just wash and drain the rice first.

By: Sschuerhoff

Sschuerhoff — Tue, 05 Oct 2010 18:26:00 +0000

I’m sorry, this might sound like a stupid question, but do you cook the rice before incorporating it into this recipe?

By: katiek@ kitchensidecar

katiek@ kitchensidecar — Wed, 06 Jan 2010 02:50:20 +0000

wouldn’t it be great to go to oregon with all the other matsutake hunters for a forage? I’ve been wanting to do that this season.

I found a number of mushroom grades (3 of 5) at my japanese market, all with varying price. I am left . You say that the less open the better? ok, I’ll head your advice. off to the store.

By: katiek@ kitchensidecar

katiek@ kitchensidecar — Wed, 06 Jan 2010 02:50:00 +0000

wouldn’t it be great to go to oregon with all the other matsutake hunters for a forage? I’ve been wanting to do that this season.

I found a number of mushroom grades (3 of 5) at my japanese market, all with varying price. I am left . You say that the less open the better? ok, I’ll head your advice. off to the store.

By: kechiko

kechiko — Thu, 31 Dec 2009 04:52:14 +0000

Great recipe – I’m going to try this tomorrow in my takikomi! I saw matsutake at the market recently and wondered how I might cook them at home…

Thanks for posting this!