Photograph of the finished Matsutake gohan

Japan · Cơm nấu nấm matsutake

Matsutake gohan

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.3 lb
  • Photograph of Matsutake mushrooms Matsutake mushrooms 14.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Fried tofu aburaage Fried tofu aburaage 4 pieces
  • Photograph of Spring onion Spring onion 2.8 oz

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.

Start cooking