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

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• Author: Funky Asian Kitchen
• 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

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Ingredients

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• 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

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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.

 

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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,

We all have our favorite comfort foods that instantly transport us to our childhood. For me it’s definitely my Mom’s Chicken. But for my husband it would have to be this Filipino style Pork Bistek. And I would never hear the end of it if I served it without Garlic Fried Rice, the two go together so well it’s unthinkable to serve one without the other. Pork Bistek is super saucy, and the rice is the perfect vehicle to soak it all up. Luckily both recipes are ready in under an hour; this is weeknight cooking at its best!

First Make the Pork Bistek

This dish gets its deep flavor from a marinade that does double duty as the sauce. If I can get them, I like to use fresh calamansi, the tiny citrus with the sweet-tart juice enjoyed in the Philippines. They aren’t easy to find unless you have a market that stocks a lot of Filipino items. Bottled calamansi juice is easier to find. And if you have any yuzu juice left over from my Pineapple Yuzu Cocktails you can sub an equal amount of that or you can use lemons, vinegar, or a combination thereof.

Here in Miami, we have a lot of Cuban food and one of the most common flavors is Mojo, a tart marinade that’s made with sour oranges and a ton of chopped garlic. This recipe shares a lot of similarities to Cuban pork dishes, just like Filipino food in general has a lot of Spanish influence; it’s West meets East flavor unique to itself.

You can marinate the pork chops for about half hour on the counter, or longer in the fridge. Avoid marinating for longer than a couple hours as the texture of the pork will start to change. When you’re ready to cook, remove the pork and dry it on paper towels, reserving the marinade.

Now it’s time to make the Garlic Fried Rice. While it’s cooking just leave the pork covered off the heat; the onions will continue to get deliciously jammy and the pork will cook through.

Time to Make Pork Bistek’s Costar

If you’ve made any of my fried rice recipes before, like maybe Kimchi Rice or Thai Chicken Fried Rice, then you know that the best fried rice always starts with leftover cold rice. That makes it the perfect side for our Pork Bistek as it’s ready in minutes. Always start by using clean wet hands to de-clump the rice. You want the grains to be as separate as possible, which is why cold rice works best. It holds its shape better in the pan because it’s drier and stiffer than fresh steamed rice. Plus cold rice doesn’t absorb as much oil so you’ll end up with a much less greasy finished product.

The cold rice will want to stick to the pan but keep scraping and mixing it back in. As it warms up, it will stick less. And it’s important to let the rice really sear against the side of the pan. This will give your rice that restaurant flavor that’s a little hard to define, but you’ll know it as soon as you taste it.

Once the rice is done, dinner is ready. I like to serve this family style, with the Pork Bistek on one platter and the rice in another.

This meal is such a kid (and spouse) pleaser that I know it’s going to end up in your regular rotation too. Try it tonight and let me know what you think. Leave a comment and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Want to explore more Filipino flavors? Check out our popular Chicken Adobo, Pancit, and Halo Halo.

Pork Bistek

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: serves 2-3 1x
• Category: entrees
• Cuisine: filipino

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Ingredients

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For the Pork:

• 1 pound boneless pork chops, about ½  inch thick
• 1/2 large yellow onion, peeled and sliced into ½ “ rings
• 3 tablespoons neutral oil
• salt to taste

Sauce:

• ⅓ cup calamansi or fresh lemon juice, white vinegar, or a combination
• ¼ cup soy sauce
• 1 teaspoon sugar
• 6 large cloves garlic, smashed
• ¼ teaspoon ground black pepper

Garlic Fried Rice:

• 3 cups cold leftover rice
• 3 Tablespoons neutral oil
• 6 cloves large garlic minced
• ¼ teaspoon sea salt
• Fresh ground black pepper to taste

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Instructions

Make the Pork Bistek:

1. In a large bowl, combine the calamansi juice, soy sauce, sugar, garlic, and ground black pepper. Stir until the sugar is dissolved. 
2. Cut the pork chops in half and then add the pork to the marinade, making sure that the chops are evenly basted with the marinade. Marinate for about 30 minutes. 
3. Place the chops on a couple sheets of paper towels to dry. Reserve the marinade. Set aside.
4. Heat a large skillet over medium-high heat for several minutes then add 2 tablespoons of the oil. Add pork chops and cook for about 1-2 minutes per side or until lightly browned (the meat will still be raw in the middle which is fine). Transfer the chops to a plate.
5. Add the remaining 1 tablespoon oil to the pan and add the onions. Stir fry for approximately 2-3 minutes over medium heat, then add the reserved marinade.
6. Simmer the onions for 3-4 minutes until the onions have cooked and the sauce slightly reduced.
7. Return the chops to the pan and cover with a lid. Cook for another couple of minutes. Turn the heat off and leave the pan covered while you make the garlic fried rice.

Make the Garlic Fried Rice:

1. Separate the rice with wet hands, crumbling it gently, so that you don’t have any large clumps.
2. Heat a wok, wok pan, or large heavy skillet over high heat for several minutes until very hot and smoking. 
3. Add the oil and the garlic. Swirl the garlic in the oil for just a second until lightly golden. 
4. Add the rice and stir fry for several minutes, pressing the rice into the sides of the pan to sear it and then scraping it off and mixing it back in. It may stick to the sides of the pan at first, but it will become less sticky as it cooks. 
5. Add the salt and pepper and continue stir frying for another minute. Taste the rice and adjust seasoning as needed.
6. Transfer the garlic rice to a platter and plate the pork and onions separately. Serve both dishes together. 

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Keywords: pork, pork chops, bistek, filipino. rice. comfort foods.