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.

Course Sides

Cuisine Japanese

Level Beginner

Main Ingredient Mushrooms, Rice

Diet Dairy-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 302kcal

Equipment

Ingredients

130 grams Matsutake mushrooms
320 grams Japanese short grain rice (2 cooker cups)
1 ½ cups konbu dashi stock
1 teaspoon soy sauce
1 teaspoon sake
½ teaspoon salt
5 sprigs mitsuba (chopped)
1 sudachi (optional)

Instructions

Thoroughly clean the dirt and sand off of the 130 grams Matsutake 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.
130 grams Matsutake mushrooms
Put the 320 grams Japanese short grain 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).
320 grams Japanese short grain rice
Shred the matsutake by scoring the stem and pulling the mushrooms apart into segments.
If you are using a rice cooker, add the 1 teaspoon soy sauce, 1 teaspoon sake and ½ teaspoon salt and pour the 1 ½ cups konbu dashi stock in until the water level rises to just under the 2 cup line.
1 ½ cups konbu dashi stock, 1 teaspoon soy sauce, 1 teaspoon sake, ½ teaspoon salt
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 5 sprigs mitsuba and 1 sudachi zest and serve hot sprinkled with a little finishing salt such as fleur de sel.
5 sprigs mitsuba, 1 sudachi

Nutrition