📝 About This Recipe
Matsutake Gohan is the quintessential celebration of autumn in Japan, centering on the highly prized, pine-scented Matsutake mushroom. This elegant takikomi gohan (mixed rice) features short-grain rice infused with a delicate dashi broth, allowing the mushroom's complex, earthy, and spicy aroma to take center stage. It is a dish that honors the changing seasons through simplicity, precision, and the deep umami of the forest floor.
🥗 Ingredients
The Rice Base
- 2 cups Japanese short-grain rice (standard 180ml rice cooker cups; preferably a high-quality brand like Koshikari)
- 400 ml Kombu Dashi (chilled; homemade or high-quality instant)
The Star Mushroom
- 2-3 large pieces Fresh Matsutake mushrooms (approximately 150g; firm and fragrant)
- 1 teaspoon Sake (for drizzling over the mushrooms)
The Seasoning Liquid
- 1.5 tablespoons Usukuchi (Light) Soy Sauce (provides saltiness without darkening the rice color)
- 1 tablespoon Sake (dry Japanese rice wine)
- 1 teaspoon Mirin (for a hint of sweetness and shine)
- 1/4 teaspoon Salt (to enhance the natural mushroom flavors)
Garnish and Finishing
- 1 small bunch Mitsuba (Japanese Wild Parsley) (roughly chopped; stems and leaves)
- 1 piece Sudachi (cut into wedges for a bright citrus finish)
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice in a bowl by swirling it gently in cold water. Drain and repeat 3-4 times until the water runs mostly clear. This removes excess starch for a fluffier result.
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2
Place the rinsed rice in a fine-mesh sieve and let it drain for at least 30 minutes. This ensures the rice absorbs the seasoned liquid evenly during cooking.
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3
Prepare the Matsutake mushrooms. Do not wash them under running water. Instead, use a damp paper towel or a soft brush to gently wipe away any dirt or pine needles.
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4
Carefully shave off the very bottom of the mushroom stem (the 'ishizuki') using a paring knife, similar to sharpening a pencil, to remove the woody part without wasting the mushroom.
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5
Slice the Matsutake vertically into 1/4 inch thick slices. For a more rustic feel, you can hand-tear the stems after slicing the caps to increase surface area for flavor release.
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6
Drizzle 1 teaspoon of sake over the sliced mushrooms and set them aside for 5 minutes. This helps to 'awaken' the aroma.
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7
In a measuring jug, combine the kombu dashi, light soy sauce, sake, mirin, and salt. Stir well to ensure the salt is dissolved.
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8
Place the drained rice into your rice cooker inner pot or a heavy-bottomed pot (donabe). Add the prepared seasoning liquid.
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9
Gently lay the Matsutake slices across the top of the rice. Do not stir them in; they should steam on top of the rice to maintain their texture.
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10
If using a rice cooker, start the 'Plain Rice' or 'Mixed Rice' cycle. If using a stovetop pot, bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 12-15 minutes.
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11
Once the cooking cycle is complete or the water is absorbed, turn off the heat and let the rice stand, covered, for exactly 10-12 minutes. This 'steaming' phase is crucial for perfect texture.
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12
Open the lid and use a rice paddle to gently 'fold' the rice and mushrooms together using a cutting motion to avoid mashing the grains.
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13
Transfer the rice to individual bowls, ensuring each serving has several beautiful slices of Matsutake on top.
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14
Garnish with fresh mitsuba and serve immediately with a wedge of sudachi on the side for squeezing.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce if possible; regular soy sauce will turn the rice a muddy brown color. Never soak Matsutake in water as they act like sponges and will lose their precious aromatic oils. If you cannot find Matsutake, a combination of King Oyster and Shiitake can be used, though the unique pine scent will be absent. For the best crust (okage) on the bottom, cook the rice in a traditional clay donabe pot on the stove. Ensure your dashi is cold when adding it to the rice to ensure even cooking of the starch.
🍽️ Serving Suggestions
Serve alongside a clear dashi-based soup (Osumashi) to complement the delicate flavors. A side of grilled Sanma (Pacific Saury) is the traditional autumnal pairing for this dish. Offer a small pour of premium Junmai Ginjo sake, which mirrors the rice's sweetness. Lightly pickled cucumbers or daikon provide a refreshing crunch between bites of the rich rice. A squeeze of sudachi or lime right before eating cuts through the umami with a bright citrus note.