Matsutake gohan
Matsutake Mushroom · serves 2 · 50 minutes
Matsutake is a wild pine-forest mushroom, prized in Japan for its spicy, resinous scent. It is not grown commercially, so it is gathered in autumn and kept simple.
Ingredients
100g matsutake
1 cup Japanese short-grain rice
220ml dashi
1 tbsp light soy sauce
pinch of sea salt
lemon wedge
Method
- 1
CLEAN
Wipe the mushrooms with a damp cloth, never wash them. Slice them lengthwise, 3 to 4mm thick.
- 2
RINSE
Rinse the rice until the water runs nearly clear, then let it rest in water for 30 minutes and drain.
- 3
LOAD
Put the rice in the pot with the dashi, soy sauce and salt, and lay the mushroom slices over the top.
- 4
STEAM
Cover and cook over low heat for 15 minutes, then rest off the heat for 10. Fold gently and serve with lemon.
A heavy lidded pot works if you have no clay pot. Do not stir while it cooks.
