Main Ingredients:
Matsutake mushrooms: 3; Short-grain rice: 2 cups; Kombu: 3 sheets (about 5x10cm); Bonito flakes: 1 cup.
Additional Ingredients:
Light soy sauce: as needed; Water: 2 1/2 cups.
Taste: Salty and savory; Cooking method: Boiling; Time required: 45 minutes; Difficulty: Easy.
Detailed Steps for Cooking Matsutake Rice
Quickly wash the rice until the water runs clear
Soak the rice for at least 30 minutes
Remove the dirt from the surface of the matsutake mushrooms, scrape off the skin of the stem with a knife, and cut into small pieces
Start making dashi. Soak the kombu in cold water for 15 minutes
Then heat over medium heat until it starts to boil slightly with small bubbles, and turn off the heat
Add the bonito flakes and let them sink and absorb water naturally for 5 minutes
Use a fine sieve to strain the broth and set aside
Drain the rice and pour it into a pot. Pour in 2 cups of broth, add the matsutake mushrooms, season with soy sauce, and stir well. Heat over medium heat, boil, then reduce to medium-low heat. Stir once every 10 minutes for 10 minutes, then stir again after 5 minutes. When the liquid level in the pot is lower than the rice grains, stir once and then reduce to the lowest heat and simmer for 10 minutes. Finally, stir once more, turn off the heat, and let it simmer for another 10 minutes
Serve with grilled matsutake mushrooms
