Matsutake Rice Recipe

1. Rinse the Japanese short-grain rice in cold water until the water runs clear. Drain well and let it rest for 10 minutes.

2. If possible, soak the rice for 15-30 minutes to help grains cook evenly, then drain again.

3. In a saucepan, combine the dashi stock, soy sauce, mirin, sake, and salt. Bring to a gentle simmer to dissolve the seasonings.

4. Add the rinsed rice to the seasoned dashi mixture. Stir once, then cover and cook over low heat until the liquid is absorbed and the rice is tender (about 15-18 minutes). Remove from heat and let it rest, covered, for 10 minutes.

5. While the rice rests, thinly slice the Matsutake mushrooms. In a skillet, heat 1 teaspoon oil over medium-high heat and sauté the mushrooms until they are fragrant and lightly browned, about 4-6 minutes.

6. Gently fold the sautéed Matsutake mushrooms into the steamed rice. Fluff the rice with a fork and adjust salt if needed.

7. To serve, portion the matsutake rice while hot. Garnish with any extra sliced mushrooms if desired.