Matsutake rice

Overview

Matsutake is a very unique mushroom with a unique and rich aroma that some people love and others avoid. As someone who loves them, I felt that I would not be able to fully enjoy them if I just ate them. The aroma was too strong and direct, like a fat hand covered with gold rings, so I tried the method of eating matsutake rice instead to taste it. Let’s take this opportunity to talk about how to cook Japanese seafood dashi (dashi) and rice (gohan). These two are delicious and versatile, let’s take a look together!

Tags

• staple food
• home cooking
• old man
• meters
• rice
• lunch
• bonito flakes
• kombu
• light soy sauce
• matsutake
• short japonica rice
• water

Ingredients

Steps

1. 1 Wash the rice quickly and thoroughly until the rice water is clear and not turbid

   

2. 2 Soak for at least 30 minutes

   

3. 3 Wipe off the dirt on the top of the matsutake mushroom, gently scrape the stem with a knife to remove the skin, and cut into small pieces

   

4. 4 Start making Dashi. Put the kombu into cold water for 15 minutes

   

5. 5 Then heat over medium heat until it boils slightly and small bubbles appear, turn off the heat

   

6. 6 Sprinkle in the bonito flakes and allow them to absorb water and sink naturally, then let it sit for 5 minutes

   

7. 7 Strain the stock through a fine sieve and set aside

   

8. 8 Drain the rice and pour it into the pot, pour in 2 cups of stock, sprinkle in matsutake mushrooms, season with soy sauce, and stir evenly. Heat over medium heat, turn to medium-low heat after boiling, stir once for 10 minutes, stir again for 5 minutes, stir once when the liquid level in the pot is lower than the rice grains, then turn to the minimum heat and simmer for 10 minutes, stir once at the end, turn off the heat and simmer for another 10 minutes

   

9. 9 Enjoy with grilled matsutake mushrooms