Matsutake mushrooms are one of Japan’s most treasured seasonal ingredients, prized for their heady (and slightly funky) aroma and delicate piney flavor. They’re only available for a short time in the fall, so when I spot them, I like to make the most of their fleeting season with simple preparations that highlight their flavor and fragrance. Matsutake Gohan, or matsutake rice, is one of the best ways to do that. It’s cozy and comforting, with every grain of rice infused with the earthy perfume of the mushrooms. I believe the kids would call this dish “quiet luxury”; there’s nothing flashy about it, just high quality ingredients transformed into an unforgettable dish.
This dish couldn’t be easier to make — and I’m sharing two methods so you can choose whichever suits your kitchen. You can use a rice cooker for a completely hands-off version, or cook it on the stovetop for a more traditional approach like I do here. Either way, the key is to layer the ingredients carefully and place the matsutake on top of the rice, which keeps the texture perfect and the famed aroma intact.
Nowadays Matsutake mushrooms are readily available, although still very expensive. In the US, they typically grow in the Pacific Northwest in Oregon, Washington, and Northern California. They cannot be farmed and are truly a wild mushroom, which accounts for their relative scarcity and high cost. When I was a child, and Asian food products were not as common as they are now, we were very lucky because our restaurant connections allowed us to get Matsutakes mushrooms once a year. We would all salivate, waiting for my mom to make this rice. I distinctly remember one year, there was a tiny amount of grit in the rice. My mom was absolutely devastated. This rice is so stupid simple to make, yet glorious and indulgent. The only caveat is to pay extra care and attention when cleaning those mushrooms.
I start making Matsutake Rice by washing the rice. Rinsing off the starch helps create those perfect, fluffy grains of rice. (For a rice primer, click here!) I rinse under cold water until the water runs almost clear and then I let it drain:
Next I thoroughly wash the mushrooms. I know it is frequently said that you shouldn’t wash mushrooms with water, but these guys can have a lot of sand on them, we don’t want any grit in our finished matsutake rice. (See my note on where to find these mushrooms.)
Scrub the mushrooms under running water:
Remove the bottom of the mushrooms with a knife, they often have packed dirt clinging to them:
Wipe the mushrooms with a damp towel to make sure any remaining grit is scrubbed off:
Once they are thoroughly cleaned I cut them into thin slices and start by cutting them in half:
Then cut into thin slices, trying to make them roughly the same size:
The broth you cook the rice in is just as important as the mushrooms themselves, since it infuses every grain with flavor and sets the foundation for this delicate dish. You can use any kind of Japanese dashi for this recipe, depending on what you have on hand. I like the classic combination of katsuobushi and kombu (called awase dashi), which adds a savory depth without overpowering the delicate matsutake. For a vegetarian option, try a shiitake and kombu stock instead. I have instructions for both here, don’t worry- making homemade dashi is a lot easier than you may think. And while of course it’s hard to beat homemade, a store bought dashi packet simmered with water for about 10 minutes or even a little instant dashi powder will work in a pinch.
Add the drained rice to a small saucepan, 2 to 3 quarts, with a tightfitting lid and pour in the dashi:
Add the mirin:
And the soy sauce:
And finally the sake:
Gently stir to combine:
Place the matsutake on top:
Letting the rice sit for 25 minutes will ensure the rice is fully hydrated and will yield the best consistency. After resting, bring the rice to simmer over medium heat:
Cover the pan and lower the heat to medium low and cook for ten minutes. Then lower to the lowest setting and cook for an additional 10 minutes:
Turn the heat off and let the rice sit for another 5 minutes before removing the lid and gently stirring the mushrooms into the rice:
Distribute the mushrooms through the rice:
Now you’re ready to enjoy your quietly luxurious meal, garnished with a sprinkle of scallion:
I can’t wait for you to see how deeply flavorful and comforting Matsutake Rice is, make some and let me know what you think. And tag us in those photos @funkyasiankitchen, we love hearing from you!
Love rice dishes as much as we do? Check out this Lemongrass Tofu Rice Salad or my popular Tarako Fried Rice.
Matsutake Rice
- Prep Time: 15 minutes (plus 30 minutes soaking time)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 2-3 1x
- Category: entrees
- Cuisine: japanese
Ingredients
- 1 ½ cups raw Japanese short-grain white rice (or 2 rice cooker cups if using rice cooker (305 g, 10.75 oz)
- 6 oz matsutake mushrooms
- 1 ½ cups dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sake
- Salt to taste
Garnish:
1 minced scallion
Instructions
Prepare the Rice Rinse white rice under running water until the water is almost clear and drain the rice well.
Wash the mushrooms I know everyone says don’t wash mushrooms, but for matsutakes I do. They are very sandy. Just dry them off well. Trim off the bottom of the stems which are usually covered in hard packed dirt. (I peel around the bottom of the stem with a sharp knife). Again, thoroughly wipe the mushroom with a damp towel or paper towel. You do not want to eat rice with any grit.
Slice small mushrooms in half lengthwise and then into thin slices. For larger mushrooms, cut off the caps and then cut the mushrooms in half or thirds before slicing, keeping the mushrooms around the same size.
Making the rice with a pot Choose a smallish heavy pot with a tight fitting lid, around 2-3 quarts. Put the well-drained rice, dashi, soy sauce, mirin, and sake into the pot. Gently stir to combine. Add the matsutake mushroom on top of the rice (do not mix the mushrooms into the rice which will cause the rice to cook unevenly) and let the rice sit for 15-30 minutes to ensure the rice is fully hydrated and will yield the best consistency.
Turn the heat to medium and let the rice come to a simmer. As soon as it simmers, cover the pot with a lid, turn the heat to medium low, and cook for 10 minutes. Lower the heat to the lowest setting and cook for an additional 10 minutes. Turn the heat off and let the rice sit for an additional 5 minutes before mixing it gently so the mushrooms are evenly distributed. Taste the rice and season with a little salt if needed. Portion into rice bowls and garnish with a little scallion if desired.
Making the rice with a rice cooker Put the well-drained rice, soy sauce, mirin, and sake into the cooking pot. Gently stir to combine. Add the dashi to the 2-cup water line of the inner pot; depending on how well the rice is drained, how much moisture the rice contains, you may need to add a little more or less dashi (you can use water if you don’t have any more dashi). Add the matsutake mushroom on top of the rice (do not mix the mushrooms into the rice which will cause the rice to cook unevenly). Newer rice cookers include 10 minutes of soaking time before cooking; however, to make sure rice is fully hydrated and to get the best consistency, I recommend soaking the rice for 15–30 minutes before cooking. Then push the start button.
Once the rice is done cooking, let the rice sit for an additional 5 minutes before mixing it gently. Taste the rice and season with a little salt if needed. Portion into rice bowls and garnish with a little scallion if desired.
Notes
*You can use any kind of Japanese dashi for this recipe. I like the bonito flakes/kombu (awase) dashi and use it here. But you are welcome to use shiitake/kombu stock for vegetarians, a dashi packet simmered for 10 minutes with 2 cups of water, or simply 1 teaspoon dashi powder mixed with 1 ½ cups of water.
*Matsutake is considered a seasonal luxury item and can be difficult to source. I bought mine through sayweee.com. Some larger Japanese grocery stores may carry them during the fall season as well. Feel free to use other wild mushrooms, keeping the amount the same.
Keywords: rice, mushrooms, matsutake, Japanese, fall, dashi,
