Matsutake Pine Mushroom Rice Recipe
2-1/2 cups Short Grain Rice
2-2/3 cups water (with pinch of dashi or chicken broth for flavor)
2 medium size (7 oz.) Matsutake
2 tbsp. sake (rice wine)
2 tbsp. soy sauce
Matsutake - rinse well, cut and discard the bottom portion. Slice the stems lengthwise into 2 pieces, then slice both the cap and stem the opposite way into small pieces. (Cook rice with the mixture of water, sake, and soy sauce. While rice is cooking, there will be a lot of steam-before steaming stops, place cleaned and sliced matsutake on top of rice and quickly cover. Allow rice to continue steaming and do not mix ingredients until rice has finished cooking.
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