Matsutake Gohan: Rare Mushroom Rice That Defines Luxury

Matsutake Gohan Rice Directions

• Prepare Mushroom Properly
  Trim the sandy stem end of the matsutake mushroom by cutting it at an angle, like sharpening a pencil. Briefly rinse in water to remove any soil, handling gently to preserve the delicate aroma. Pat completely dry with paper towels. The cleaning process should be quick to minimize contact with water.
• Slice For Maximum Flavor
  Slice the cleaned matsutake into 2mm thick pieces. For larger mushrooms, cut into bite-sized portions after slicing. The thin slices maximize the surface area, allowing more aroma to infuse into the rice during cooking.
• Season Rice Base
  Wash rice thoroughly until water runs clear. Add white dashi, sake, soy sauce, and salt to the rice cooker bowl. Fill with water to slightly below the 3-cup line marked on your rice cooker. Mix thoroughly to distribute seasonings evenly through the cooking liquid.
• Add Mushroom For Infusion
  Place the sliced matsutake on top of the seasoned rice. Do not mix in - allowing the mushroom to steam on top ensures its aroma permeates throughout the rice while maintaining its delicate texture.
• Cook With Gentle Heat
  Cook in rice cooker using the standard white rice setting. If using a stovetop, bring to a boil, reduce to lowest setting, and simmer covered for 15 minutes. Remove from heat and let sit, still covered, for an additional 10 minutes to finish steaming.
• Serve With Respect
  Gently fold the mushrooms into the rice just before serving, being careful not to break the rice grains. The finished dish should showcase the beautiful mushroom pieces distributed evenly throughout perfectly cooked, aromatic rice.