This is an exceptionally spare recipe that shows off the unique aroma of matsutake and is mostly executed by the rice cooker.
2 cups Japanese short-grain rice, thoroughly washed
2 1/2 cups seasoned dashi broth*
1-2 matsutake mushrooms, thinly sliced or shredded
1/2 package tofu puff, thinly sliced (or regular tofu)
* For dashi broth I use the quick and easy dashi teabags available at Asian grocery stores. Season with a healthy splash each of soy sauce and mirin, add a pinch of sugar and a bit of fish sauce (optional).
Put rice, dashi broth, matsutake, and tofu all in cooker together. When the rice is done, mix well before serving.
I love the simplicity of the preparation — any other mushrooms that could be subbed in?
My kind of cooking. I’ll try this if Uwajimaya still has them around, or, as Audrey wonders, with another mushroom.
Hi Audrey & Sally:
I would recommend sticking with matsutake for this recipe. The unique aroma and flavor of the mushroom are what makes the dish, simple as it is. One thing I’ve noticed, however, is that the matsutake I’ve picked recently haven’t been quite as fragrant as those picked at the height of the season in October; not sure whether that’s normal or not. Try Uwajimaya. Even though these Japanese delicacies command a high price per pound, you don’t need a lot–and you’ll know right away whether or not you’re a fan of this distinctive ‘shroom!
I prefer to use burdock root or gobo instead of carrot. It can be harvested or purchased locally and adds a clean subtle flavor to matsutake gohan, while absorbing the fragrant essence of the mushroom. I look forward to this meal all year đŸ™‚