Matsutake gohan

Method

1. 1 Do not wash matsutake mushrooms under water; simply brush off the dirt with a brush and wipe them with a damp cloth.
2. 2 The washing away of the water washes away the aroma, which is the entire value of this mushroom.
3. 3 Tear the mushrooms along the grain by hand into strips instead of cutting them with a knife.
4. 4 Soak the rice for 30 minutes, then cook it with kombu broth, soy sauce, sake, and mirin.
5. 5 Arrange the sliced mushrooms and aburaage on top of the rice at the 8th minute of cooking.
6. 6 Cook for another 10 minutes, then let it sit for 10 minutes without opening the lid. Fluff up and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 35 min

  Cook the rice under high pressure for 5 minutes, then quickly release the pressure. Open the lid, mix in the mushrooms, and let it steep for 8 minutes to preserve their flavor.