A delicacy from Japan are highly prized by the Japanese for its distinct aromatic scent and flavor.
Rinse the rice under running water several times until the water is almost translucent and drain well.
Trim off the bottom of the mushroom stems. Thoroughly clean the mushroom with damp towel or paper towel. Do not wash the mushroom. Slice lengthwise into ⅛” slices.
Put the rice and Seasonings in a rice cooker, and add dashi until a 3-cup line (you don't need to use all dashi).
Add matsutake mushroom on top of the rice (do not mix!) and start cooking. Rice cookers these days include the soaking time; however, you can also soak rice for 15-30 minutes before cooking.
When the rice is cooked, mix it gently. Garnish with Mitsuba before you serve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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