Matsutake Mushroom Rice


3 cups Short Grain Sushi Rice

3 cups Dashi

2 Matsutake (150g)

2 Tbsps Sake (Rice Wine)

1 Tbsp Soy Sauce

1 Tbsp Light Soy Sauce

1/2 tsp Salt

1. Shave off the tough stem ends of matsutake thinly with a knife, like shaving a pencil. Wipe the dirt off the matsutake with a wet paper towel. Cut the matsutake into small pieces.

2. Wash the rice with filtered water over 5 times until there is no more white rice starch coming out of it.

3. Drain the water and let stand for 30min.

4.Place the rice in a large pot. ( I used Japanese clay pot 'Donabe') Add dashi, sake, soy sauce, light soy sauce, salt and matsutake.

5. Cover the lid and bring it to boil. ( It takes about 7 min)

6. When it comes to boil, reduce the heat to low and cook 12-13min.

7. Let stand for 15min with lid.